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Old 09-18-2006, 09:48 AM   #1
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Butterscotch sauce

This is a sauce that I make to accompany various puddings and is delicious on ice-cream or banana pavlova, too.

2 oz butter
3 oz soft brown sugar
2 oz granulated sugar
5 oz golden syrup (Tate & Lyle) - approx one third of a one pound tin
4 fl oz double cream ( USA = heavy cream?)
few drops of vanilla essence

Put butter, brown sugar, granulated sugar and syrup in a heavy based saucepan. Heat slowly and once ingredients have completely melted and sugar dissolved, continue to heat gently for about another 5 mins. Then turn off the heat under the saucepan.

Gradually stir in the double cream, followed by a few drops of vanilla essence. Stir for 2 or 3 minutes until the sauce is absolutely smooth.

Serve hot or cold. It keeps for a while, too!

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Old 09-23-2006, 06:17 PM   #2
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Quote:
Originally Posted by Ishbel
This is a sauce that I make to accompany various puddings and is delicious on ice-cream or banana pavlova, too.

2 oz butter
3 oz soft brown sugar
2 oz granulated sugar
5 oz golden syrup (Tate & Lyle) - approx one third of a one pound tin
4 fl oz double cream ( USA = heavy cream?)
few drops of vanilla essence

Put butter, brown sugar, granulated sugar and syrup in a heavy based saucepan. Heat slowly and once ingredients have completely melted and sugar dissolved, continue to heat gently for about another 5 mins. Then turn off the heat under the saucepan.

Gradually stir in the double cream, followed by a few drops of vanilla essence. Stir for 2 or 3 minutes until the sauce is absolutely smooth.

Serve hot or cold. It keeps for a while, too!
ah, the thought of Lyle's Golden syrup, on peanut butter sandwiches with home made white bread from MinnieTittie Couts. Ah, the memories. Coming to think of it, I need to get to the UK just to get some more, my large green tin is almost empty and crystalizing too. The Treacle is fine though, I could scoop spoonfuls out and enjoy plain
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Old 09-23-2006, 06:19 PM   #3
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I use golden syrup in fits and starts. Either I have to chuck an almost full tin because I haven't used it more than once.... OR, I find that I use the tin in one hit!
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Old 09-23-2006, 07:13 PM   #4
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Ok, for the uninitiated, could you enlighten me as to what "Golden Syrup" is? I always like to know what folks call food items in other countries.

"Treacle" is molasses, right?
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Old 09-23-2006, 07:16 PM   #5
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Smile Ishbel

Your Butterscotch sauce sounds great - I will definitely have to try it.
I love ice cream and it would really taste great on top. Thank you.

Happy a very nice weekend.

Jill and Jolie
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Old 09-23-2006, 08:02 PM   #6
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You can use Steen's cane syrup if you can get it here in the states. Or have a dear friend that will mail you some!!
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Old 09-24-2006, 12:17 AM   #7
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http://www.caledoniankitchen.com/cat...roducts_id/189

Here is a link to a a site that sells Tate and Lyle Golden Syrup in the States. I have HEAPS of wonderful recipes that need this ingredient, so will post some soon!
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Old 09-24-2006, 12:30 AM   #8
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They sell Golden Syrup at Cost Plus World Market in the UK section too.
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