Fast Recipes

Cognac and vanilla butterscotch sauce

Australian Gourmet Traveller fast dessert sauce recipe for cognac and vanilla butterscotch sauce

By Kathy Snowball
  • Serves 4
Selection sauces, dressings and relishes
Selection sauces, dressings and relishes

To accompany tarts, cakes and vanilla ice-cream.


  • 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.
  • Author: Kathy Snowball