Brandy Butterscotch Sauce Recipe
Posted on : 07 December 2017
Tim Browne, RAS Executive Chef and Sydney Royal Judge shares this simple recipe to dress up a family favourite dessert.
Brandy Butterscotch Sauce
250g caster sugar
150ml pure cream
250g unsalted butter
Pinch of pink salt
Place sugar and water in pot. Bring to boil. When sugar is a golden caramel, slowly add cream being careful of the steam. Stir to combine. Remove pot from heat. Stir in diced butter and salt until smooth. Cool for 10 minutes. Whisk in brandy until smooth. Drizzle over whole pudding for serving.
Tip: Use a wet pastry brush to wipe down inside of pot so sugar doesn’t crystallise.