Butterscotch Sauce
This sauce is so good you might want to double or treble the recipe
Makes enough for: 110 grams
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.