About this recipe:Make your own homemade butterscotch sauce to serve over vanilla ice cream for a classic dessert.
100g light muscovado sugar
50g golden syrup
125ml evaporated milk
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Method Prep:5min › Cook:15min › Ready in:20min
Put 40g butter into a small pan and add 100g light muscovado sugar and 50g golden syrup. Melt over a low-medium heat, stirring occasionally, until all the sugar has dissolved. Bring to the boil, then cook over a low heat, stirring occasionally, for 5 minutes. Remove from the heat and stir in 125ml evaporated milk (from a small can). Heat until gently bubbling, stirring. Transfer to a heatproof jug and serve immediately, poured over vanilla ice cream.