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Cognac and vanilla butterscotch sauce

To accompany tarts, cakes and vanilla ice-cream.

Serves 4



1½ cups   double cream
100 gm   (½ cup, firmly packed) dark muscovado or dark brown sugar
1 tbsp   liquid glucose (available from health food stores)
75 gm   unsalted butter, chopped
1 tbsp   Cognac or brandy
1   vanilla bean, split lengthways


1 Place ½ cup of cream, sugar, glucose, butter, Cognac, a pinch of sea salt, scraped seeds from vanilla bean and bean in a heavy-based saucepan and stir over medium heat until well combined. Bring to the boil and simmer, stirring occasionally, for 3-5 minutes.
2 Remove saucepan from heat, stand for 2 minutes, then stir in remaining cream until well combined. Serve immediately or cool to room temperature. Sauce will keep, refrigerated in an airtight container, for up to 1 week. Sauce will thicken once refrigerated, warm to achieve the desired consistency.


RECIPE Kathy Snowball PHOTOGRAPHY Chris Court STYLING Sophia Young


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