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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

Method

  • 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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