Rum and Vanilla Butterscotch Sauce
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
450 ml
ingredients
- 100 g butter
- 225 g sugar
- 150 ml double cream
- 1 vanilla pod
- 2 tablespoons rum
directions
- 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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RECIPE SUBMITTED BY
hectorthebat
United Kingdom