Hot, sticky and sweet, with a rich and delicious butterscotch flavour, this yummy butterscotch sauce is just perfect poured over homemade vanilla ice cream.
- 50g unsalted butter
- 150g light muscovado sugar
- 170g evaporated milk
Melt the butter in a large saucepan. Stir in the sugar and cook over a medium heat until the sugar dissolves, then cook for a further 3-4 minutes or until a rich caramel colour and slightly thickened.
Take the pan off the heat and stir in the evaporated milk. Put back onto the heat and bring to the boil. Once boiled, the sauce is ready to eat.