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Rum and vanilla butterscotch sauce recipe

1 rating

An indulgent and lightly spiced rum and butterscotch sauce recipe, perfect for serving over ice cream or dipping with fruit. This easy recipe uses only 5 ingredients and comes together in just 15 minutes! See method

Makes 450ml
15mins to prepare and 1hr to cool
273 calories / serving

Ingredients

100g (3½oz) unsalted butter
2tbsp dark muscovado sugar
150ml (¼pt) double cream
1 vanilla pod, split, seeds scraped
2tbsp spiced rum, or to taste

Each serving contains

Energy
1125kj
273kcal 14%
Fat
27g 39%
Saturates
17g 83%
Sugars
5g 39%
Salt
0.2g 3%

of the reference intake
Carbohydrate 5.1g Protein 0.5g Fibre 0g

Method

Gently heat the butter, sugar and cream in a saucepan, stirring until the butter has melted. Increase the heat and simmer for 5 minutes, stirring occasionally, until thickened and smooth.
Remove from the heat and stir in the vanilla seeds (reserving the pods), rum and a large pinch of salt.
Pour the sauce into small, sterilised jars. Slice the reserved vanilla pods into strips and add a piece to each jar. Leave to cool completely, then seal and chill. To serve, reheat the sauce and drizzle over ice cream or use as a dip for fruit.

See more Side Dish recipes

To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.