Butterscotch Sauce

A thick caramel cream sauce with a hint of salt to bring out the flavour. This is perfect as a filling for cakes, as flavouring in coffee and as a sauce for desserts.


  • 250gr sugar
  • 75gr water
  • 200gr double cream (30-35%)
  • pinch of salt
  • knob of butter (12gr)

Makes 300ml


Combine the sugar and water in a large sauce pan. Brush any sugar crystals on the side of the pan down into the water with a damp brush. Heat the sugar without stirring until it has become a dark caramel colour. Do not stir at all or the sugar will crystallise and you have to start over.
Be careful not to overcook the sugar either.

Heat the cream (microwave is fine). Once the sugar is a dark caramel colour, take the pan off the heat and pour in the cream. Be careful, the cream will rise a lot.
Stir well to dissolve all the caramel. Finally, add the salt and the butter. Stir well and leave to cool.