Butterscotch Sauce



90 g Butter
120 g (⅔ cup) Huletts SunSweet Brown Sugar
120 g (⅔ cup) Huletts White Sugar
500 g (2 cups) Huletts Golden Syrup, warmed
125 ml Cream
A few drops of Caramel Essence OR Vanilla Essence



  1. Place butter, sugars and syrup in a heavy-based saucepan.
  2. Heat on high, stirring constantly until sugars dissolve.
  3. Reduce heat and cook for 5 minutes.
  4. Cool slightly and then gradually add the cream. Add the essence, and allow to cool.
  5. Keep in the fridge until needed, and heat in microwave as required.

Serving Suggestions: Serve over ice cream, with poached fruit, with pancakes, or over other light desserts.