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Rum and vanilla butterscotch sauce recipe
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An indulgent and lightly spiced rum and butterscotch sauce recipe, perfect for serving over ice cream or dipping with fruit. This easy recipe uses only 5 ingredients and comes together in just 15 minutes! See method
Ingredients
- 100g (3½oz) unsalted butter
- 2tbsp dark muscovado sugar
- 150ml (¼pt) double cream
- 1 vanilla pod, split, seeds scraped
- 2tbsp spiced rum, or to taste
Each serving contains
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Energy
1125kj
273kcal
14%
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Fat
27g
39%
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Saturates
17g
83%
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Sugars
5g
39%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 5.1g
Protein 0.5g
Fibre 0g
Method
- 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.
See more Side Dish recipes
To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.