Butterscotch Sauce



  • 4oz Butter
  • 4oz Soft Dark Brown Sugar
  • 300 ml Double Cream
  • Vanilla Essence


Add the butter and sugar to a pan and bring to a slow boil (this will get very hot), little it vbubble away for a good 10-15 minutes, then add the cream and essence, let it bubble away until it starts to turn a rich caramel colour.