By Chelsea Sugar
Page views: 45985Delicious on ice cream, waffles, steamed or plain puddings and when thickened can be used for cake filling or icing. This recipe is from one of our old Golden Syrup tins.
5 reviews
3 Tbsp Chelsea Soft Brown Sugar, heaped
1 Tbsp Golden Syrup
1 Tbsp water
1 Tbsp butter, level
2 dessertspoon arrowroot or cornflour
2 Tbsp water
½ - 1 tsp vanilla or lemon essence
Place Chelsea Soft Brown Sugar, Golden Syrup, first measure of water and butter in a saucepan and heat until nearly boiling. Mix arrowroot or corn flour with second measure of water until smooth. Add to the liquid in the saucepan. Stir until boiling and simmer for 2 or 3 minutes. Add vanilla or lemon essence to flavour, serve hot or cold.
Pretty good butterscotch for one if you’re wanting toppings for crepes/sundaes etc. Just be a bit stingy with the cornflour and generous with the brown sugar and you’ll be sweet :)
Is this a cornflour sauce? Wheres the cream? This recipe calls for too much cornflour. Sorry but no thanks
Great delicious butterscotch flavour but it’s not drizzling viscosity like the image claims. It’s much thicker. Would suggest less cornflour/water combo amount to have it more drizzly. Tastes great though. Also it doesn’t “simmer for 2-3 minutes”. It was more like 10 seconds .. again may be different if using less cornflour.
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