Rum and vanilla butterscotch sauce recipe
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- Makes 450ml
- 15mins to prepare and 1hr to cool
- 273 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1125kJ 273.0kcal
- Fat
- 27g
- Saturates
- 17g
- Salt
- 0.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.1gProtein 0.5gFibre 0.0g
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Sign in to shopMethod
- 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.
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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.
