Quick butterscotch sauce

9 Oct

It’s Autumn. I’ve spent the day in the kitchen, mostly making things with this year’s harvest of pears, apples, tomatoes and chillies. It’s been pure pleasure. And having jars of hot tomato chutney, apple ginger (the amazing toffee apple flavoured syrup), pears, mustard fruit and apple chutney over the winter will mean tasty meals are guaranteed.

For supper tonight I made a pimped up corned beef hash – chillies go in almost everything these days, so I added some chopped chilli in with the onions, and then took a notion to add some fresh tomatoes and some chorizo too. The Captain’s verdict was that it was good, but he prefers it plain. I think I’d have got away with the chilli, but the chorizo was a pimping too far.

Anyway, afterwards I fancied ice cream and butterscotch sauce. I used to make a butterscotch sauce when I was wee – I couldn’t find my old recipe book, and can’t remember it exactly, so had a quick online search to see how I could make it. Most recipes add double cream, and I have none in the fridge, so I kept looking. And once I’d read a few, I headed for the kitchen, and improvised.

Butterscotch Sauce

  • 1/3 cup soft light brown sugar
  • 1/3 cup butter
  • 1/3 cup milk
  • some vanilla essence
  1. Put the sugar and butter in a small pan over a medium heat
  2. Stirring constantly, melt the butter and sugar
  3. Keep stirring and boil it up for a while
  4. Take off the heat and add the milk, keep stirring
  5. Stir in the vanilla essence
  6. Cool slightly and serve with ice cream

You can add sultanas and brandy or rum if you want to zizz it up a bit.

No pictures, because we ate it all.

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