Sunday, February 10, 2008

Sticky Toffee

Butterscotch sauce
1 cup, firmly packed brown sugar
1 cup thickened cream
2 oz butter, chopped

Combine the sugar, cream and butter in a medium saucepan and stir over low heat for 5 minutes or until butter melts and sugar dissolves. Increase heat to medium and bring to the boil. Simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly.

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