Butterscotch Cream Sauce
400g (500ml) Huletts White Sugar
- Heat the sugar, cold water and cream of tartar together over low heat until the sugar has dissolved.
- 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.
- Add the boiling water to the caramel.
Warning: The mixture will splatter and is very hot so stand back. Stir water through to mix.
- Add cream, butter and vanilla essence and stir thoroughly