Brandy Butterscotch Sauce

Submitted by AussieHusky

"Long life sauce, great for bottling and giving to friends or just for serving over icecream!."

 

• Ready In: 15mins
• Ingredients: 4
• Yields: 550 ml

ingredients

• 6 tablespoons unsalted butter
• 3⁄4 cup dark brown sugar
• 3⁄4 cup evaporated milk
• 2 tablespoons brandy

directions

1. Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5.
2. Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute.
3. This Sauce will last for 3-4 months in the fridge.

Reviews

[nonyapit]

This is pretty delicious. It was a little thicker than I was looking for, so you can thin it using more Evap Milk, Cream, Water, or Liquor. Also it's better to melt the sugar to the appropriate temperature (Light 240F - Dark 290F) before adding the butter as the butter can alter the physics of how the sugar caramelizes, lower the cooking temperature, and alter the flavor due to the milk solids. Heat the Milk to 200F before adding.

 

[KissKiss]

I made this for Pick-A-Chef 2009, and it was excellent. The brandy really adds something. The only thing I would do differently next time is substitute heavy cream for the evaporated milk to make it a little richer and creamier. Thanks for a great recipe!