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Cognac and vanilla butterscotch sauce

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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