Sauces and compotes are a good way to dress up a dessert. It not just makes them look appealing but also adds another flavor dimension. I love making sauces like caramel, butterscotch and chocolate and keep it refrigerated so that whenever required, I have something that I can drizzle on my desserts…:)
Butterscotch sauce gets it flavor from the brown sugar and of course the butter. You can adjust the consistency of the sauce depending on whether you will be using it for drizzling on your desserts or as a filling. If used as a filling, you might want to thicken the sauce a little more.
- Butter – ¼ cup (about 50 gms)
- Brown Sugar – 1 cup (about 200 gms)
- Lemon Juice – ¼ tsp
- Vanilla Essence – ½ tsp
- Fresh Cream – ½ cup (125 ml)
Step by Step Process
- In a saucepan, add the butter and let it melt.
- When it slowly starts bubbling (take care not to burn the butter), add the brown sugar, lemon juice and vanilla essence. Keep whisking will the sugar is melted. Brown sugar has a grainy texture when melted.
- Heat the cream for 10-15 sec in a microwave till warm. Add the warm cream and continue whisking for about 2 – 3 minutes, till the sauce thickens a little.
- Take it off heat and let it cool down. It will have a pouring consistency.
- For a sauce of thicker consistency which can be used as a filling, let the sauce heat for another 2 – 3 minutes for it to thicken further.
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