BUTTERSCOtCH SAUCE

BUTTERSCOTCH SAUCE


This butterscotch sauce recipe is deliciously sweet sauce, which will be loved by adults and children alike! Serve with ice cream and pancakes or waffles.

Ingredients:
Serves 4-6

75g/ 3oz/ 6 tbsp butter
175g/ 3oz/ ¼ cup soft dark brown sugar
175ml/ 6fl oz/ ¼ cup evaporated milk
30g/ 2oz/ ½ cup hazelnuts

Procedure:
1. Melt the butter and sugar in a heavy-based pan, bring to the boil and boil for 2 minutes. Cool for 5 minutes.
2. Heat the evaporated milk to just below boiling point, and then gradually stir into the sugar mixture. Cook over a low heat for 2 minutes, stirring frequently.
3. Spread the hazelnuts on a baking sheet and toast under a hot grill.
4. Tip the nuts on to clean dishtowel and rub them briskly to remove the skins.
5. Chop the nuts roughly and stir into the sauce. Serve hot, poured over scoops of vanilla or pancakes.

I like butterscotch flavor in a dessert, because of the butter in it. I think to make a really good butterscotch you have to use a quality and flavorful butter in the market. Personally, I prefer to use Anchor butter in baking and in cooking. I took this recipe from The Ultimate Desserts Cook book by Rosemary Wilkinson.
*image courtesy of www.roadfood.com