Butterscotch Cream Sauce Over Ice Cream

Butterscotch Cream Sauce

Absolutely irresistible!
Makes 500ml



400g (500ml) Huletts White Sugar
185ml cold water
1ml cream of tartar
250ml boiling water
1 x 250ml Clover Fresh Cream
50g Clover butter
10ml vanilla essence



  1. Heat the sugar, cold water and cream of tartar together over low heat until the sugar has dissolved.
  2. Increase heat to boiling and boil until the mixture has caramelised, approximately 12-15 minutes. The mixture must have a nice deep amber colour. Remove from heat.
  3. Add the boiling water to the caramel.
    Warning: The mixture will splatter and is very hot so stand back. Stir water through to mix.
  4. Add cream, butter and vanilla essence and stir thoroughly