Butterscotch Fruit FondueCourse: DessertDifficulty: Easy
Met a friend for coffee last week and she raved about this sweet treat. Looks great, tastes even better she says.
45 grams light brown muscovado sugar
2 tablespoons granulated sugar
150 grams golden syrup
30 grams butter
125 millilitres double cream
a splash of vanilla extract
approx. 350 grams cut fruit
- Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
- Add the cream and vanilla extract, stirring together, and then take off the heat.
- Divide the sauce between two cups or small bowls, and then arrange the fruit on two saucers or on a plate, as you see fit.
- Once taken off the heat, the butterscotch sauce does set even more
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