Butterscotch Sauce | The Perfect Dessert Topping

I have two recipes coming up where this butterscotch sauce will be part of the ingredients. But, you do not need to wait for them to make this. You can pour it over anything, or keep it in the fridge for days you need something extra sweet.

Blueberry Bundt Cake With Butterscotch Soft Serve
Head straight on to the Recipe For Butterscotch Sauce

I don’t do much online shopping in South Africa. Mainly because I like to see what I am buying. And also, I cannot see the point if I can just get what I need in the shops. And recently, my experience has not been that great. But, I do a lot of internet purchasing from UK retailers. My order from Boots seldom changes year in and year out. And as Dave is not a good person to drag around a shop it is much easier. A few years ago I bought amazing thermal gloves and socks from Debenhams. I was hopeful the gloves would fit as we were arriving in winter, and I had nothing suitable at home. I was so glad they were perfect as it was exceptionally cold in Cumbria in February.

Click To Tweet

So, when I read that Debenhams had gone into liquidation I decided to do some online shopping. It should have been easy as we are 2 hours ahead of the UK. But by the time I finally sat down to browse, I was put into a virtual queue. The time delay was given as 10 minutes, and eventually 30 minutes later I was kicked out of the site. No fear, tomorrow was near, and so I decided to wait for the following day. Eventually I managed to take a look what I could spend my money on. And there was nothing! The sale prices were higher than Marks & Spencer’s normal pricing. And the only thing I saw that grabbed my attention was another pair of gloves. And even though I would love ones that you can keep on and use your phone, they are not a necessity.

Blueberry Bundt Cake Drenched In Butterscotch Sauce

Click on the links for conversions and notes.
Print Recipe
5 from 1 vote

Butterscotch Sauce

This sauce is so good you might want to double or treble the recipe
Recipe Category: Dessert
Servings: 110 grams
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 62 g fructose
  • 3.75 mls water
  • 30 mls cream, at room temperature
  • 43 g softened salted butter, cubed

Method

  • Place the fructose and water into a small to medium size saucepan
  • Place onto the stove on a medium to low temperature and allow to heat, without stirring
  • When the fructose is a lovely caramel colour turn the heat off
  • Add the cream while whisking - be careful as it will bubble like mad
  • Then add the butter and continue whisking until completely melted

Notes

If you make extra or have leftovers you can store this in a sterilized glass jar in the fridge.
Inspiration published on Lavender and Lime January 4:

We have started our 2021 working year today. I hold faith it will be a good one!

Top of Page