Butterscotch Ginger Sauce
A never fail butterscotch sauce spiked with Buderim Ginger Glacè Ginger, delicious served with baked or stewed apples, apple pie or vanilla, banana or mango ice cream.
150mL pure cream
2 tablespoons dark brown sugar or dark muscovado sugar
1/2 teaspoon vanilla extract
100g Buderim Ginger Glacè Ginger, finely shredded
- In a small saucepan combine all ingredients, over a low heat, stir continually until sugar dissolves, then bring slowly to boil. Reduce heat slightly and gently boil for 4 minutes. Remove from heat.
Serve warm or at room temperature.
A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used
New Zealand Metric tablespoon measure = 15mL or 3 teaspoons