Sunflower spread Butterscotch sauce
Historically, butterscotch was a hard candy made with unprocessed sugar. The suffix “scotch” means “to cut”. When sugar or candy is hot it’s difficult to get a clean break, so one must score it while warm to facilitate getting a clean edge later.
Today butterscotch is considered as a flavor, much like caramel, usually butter. Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes but here in this recipe. In this recipe have tried to reduce some fat by using sunflower spread instead of butter and single cream in place of double cream. But believe me a teaspoon or two is more than enough on any serving. Although this is not your regular butterscotch recipe but yet very rich, so a little goes a long way.
I served this to make donuts using muffin tray (For Recipe click here)
Preparation time-5 minutes
Cooking time-10 minutes
- Sunflower spread (baking friendly spread)- 50 gms
- Light brown sugar- 200gms
- Single cream- ½ cup
- Gently heat spread/butter in a small saucepan until melted add the sugar and stir until dissolved, then cook gently for 3 minutes.
- Remove the pan from the heat and stir in single cream. Return to the heat and bring back to the boil. Serve warm or cold.
- Once chilled it can be stored in the air-tight container for up to 2 weeks
- Re-heat while serving if required.
- Can substitute sunflower spread with butter for rich buttery flavour.
- Just to reduce the fat I used sun-flower spread here instead of butter.
- For more liquid consistency add extra cream for thick consistency reduce the quantity of cream.