Butterscotch Sauce

Photo by Heather S.

PREP TIME

12

minutes

TOTAL TIME

22

minutes

SERVINGS

4

servings

PREP TIME

12

minutes

TOTAL TIME

22

minutes

SERVINGS

4

servings

Ingredients

  • (3 oz) 1/3 cup butter

  • (6 oz) 3/4 cup soft dark brown sugar

  • (6 fl oz) 3/4 cup evaporated milk

  • (2 oz) 1/2 cup hazelnuts

Directions

Melt the butter and sugar in a heavy-based pan, bring to the boil and boil for 2 minutes. Cool for 5 minutes. Heat the evaporated milk to just below boiling point, then gradually stir into the sugar mixture. Cook over a low heat for 2 minutes, stirring frequently. Spread the hazelnuts on a baking sheet and toast under a hot grill. Tip on to a clean tea towel and rub briskly to remove the skins. Chop the nuts roughly and stir into the sauce. Serve hot, poured over scoops of vanilla ice-cream and warm waffles or pancakes.

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