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Rum and vanilla butterscotch sauce recipe

Rum and vanilla butterscotch sauce recipe

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


  • 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

  • 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


  1. 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.
  2. Remove from the heat and stir in the vanilla seeds (reserving the pods), rum and a large pinch of salt.
  3. 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.

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