Tuesday, 29 September 2015

Rum Butterscotch Sauce

I have a thing for homemade butterscotch sauce. Brown sugar, butter, cream... what's not to like?
So, when my husband requested something to go with ice-cream for a team-build function he was organising, naturally that was my first thought. But he wanted something with a "punch". Yes, it's that kind of an event...
Hence the addition of the rum.

I added a little more rum than the original recipe called for.
Um ... like double.
But it's not rum butterscotch sauce unless you can taste the rum right?!

Rum Butterscotch Sauce 
Recipe adapted from Epicurious 

200g light brown sugar
60g golden syrup
60g butter
125ml cream (35-40% fat content)
1 tsp vanilla extract
40ml rum, or to taste

Combine the sugar, golden syrup and butter together in a small heavy-based saucepan.
Cook on medium-high heat.
Stir continuously until the sugar crystals have dissolved.
Brush any stray crystals down the side of the saucepan with a pastry brush dipped in water.
Allow to boil for 10 minutes undisturbed.
Remove from the heat and stir in the vanilla, cream and rum. (Be careful: the mixture will bubble vigorously and rise up in the saucepan.)
Serve warm or at room temperature.
Store in the refrigerator for up to 2 months.

It pairs deliciously with chocolate and vanilla cakes and ice-cream. Imagine it as a secret centre for cupcakes, and a fill for macarons. Or [coming soon to a blog near you] swirled in a cheesecake ...
Have I convinced you to try it yet?!

Happy baking!


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