Thursday, 9 June 2011

Recipe of the Week - Butterscotch Sauce

Most of the baking I do caters for the allergy boys too, but there are a couple of things that are just so much better in the full allergy-packed version and so I make two batches.

That's not to say that the boys don't enjoy their allergy free version. Their taste buds are a little different, in that they have never tasted the 'normal' version.

Then there are those things (like pastry) that I haven't quite mastered in a gluten free version, or tray bakes that can't be adapted and so I only make the one milky version.

This week's recipe falls into the first category, I make two batches, but unless you are on a Dairy-free diet I would not recommend making this with anything but the 'normal' ingredients. Don't even be tempted to use some healthy margarine instead of the butter. You need the butter to give it that silky richness. Mmm, I'm getting hungry just thinking about this sauce!

You will need:

75g  butter
100g light brown sugar
 4 tbsp white sugar
 5 tbsp golden syrup
250ml cream

(to make the dairy free version, then obviously substitute dairy free margarine and soya/rice cream.

~Melt the butter, sugars and syrup in a pan over a low heat. 
~Once the sugar has dissolved, bring it to a gentle simmer and simmer for about 5 minutes, stirring occasionally. 
~Take off the heat and add the cream. Stir until it's well mixed in.

You can serve this hot or cold.

We like it hot (or cold, actually) with a quality vanilla ice cream, or to liven up a fruit salad, or with our pancakes. I'm sure the options are endless!


  1. Looks and sounds delicious! Will have to give it a try! Thanks for the recipe. (We don't have golden syrup here...I think I can use corn syrup? Do you know?)

  2. I just googled Corn syrup as I wasn't sure what it was, but yes it looks like it's pretty much the same thing.

    Apparently you can get Golden syrup in Louisiana, but not really anywhere else!?

    There is also apparently some brand of syrup called King brand? that is part corn syrup, part invert syrup. I think Golden syrup is invert syrup.

    So there you go, 101 facts about syrup!

  3. My recipe is slightly different but, oh, how I love this sauce. Love, love, love it!

  4. Looks delish! I can't wait until mama makes it (or maybe I'll beat her to it! :)


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