31 Days of MOO No. 12 Butterscotch Sauce
Here's a recipe for MOO Butterscotch Sauce that's quite easy and will keep for up to three months in the refrigerator.
Use it over ice cream or as pie or tart filling. It's great sandwiched between ANZAC or gingernut biscuits.
Ingredients:
1-1/2 cups dark brown sugar
1/2 cup glucose syrup
1/4 cup water
1 tsp kosher salt
3/4 cup heavy cream
2 tbsp Scotch whiskey
1/2 tsp vanilla extract
Method:
1. In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar.
2. Add the cream and simmer, stirring, until thickened, 10 minutes.
3. Add the whiskey and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.
Use it over ice cream or as pie or tart filling. It's great sandwiched between ANZAC or gingernut biscuits.
Ingredients:
1-1/2 cups dark brown sugar
1/2 cup glucose syrup
1/4 cup water
1 tsp kosher salt
3/4 cup heavy cream
2 tbsp Scotch whiskey
1/2 tsp vanilla extract
Method:
1. In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar.
2. Add the cream and simmer, stirring, until thickened, 10 minutes.
3. Add the whiskey and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.