Rum and vanilla butterscotch sauce recipe

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

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.

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  • 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
  • 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

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