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Recipe by: Katelyn Williams
Photogarpher: Angie Làzaro
Food Assistant: Janine Schoeman
Homemade Butterscotch Sauce
(makes 1 cup)
4T sugar
4T water
1T butter
1T cream
Prepare a caramel by melting the sugar.
When it is a deep brown, pour in half the water.
Once it has stopped boiling, add the rest of the water and the butter. Cook the mixture until a small amount dropped into a cup of cold water forms a soft ball (aka the soft ball stage).
Add the cream and vanilla.
Simmer until it is the desired thickness.
See other great recipes from Katelyn Williams:
Peanutbutter swirl chocolate brownies
Whether you're a purist and opt for the smooth, velvety type or show more of your wild side by dabbling in the decadent crunchy kind, peanut butter is best enjoyed with reckless, childish abandon
Red velvet cupcakes with cream cheese frosting
Top Billing Food Editor, Katelyn Williams shares her birthday recipe for Red Velvet Cupcakes
Dark chocolate and basil mousse with sugared cherries
Go green with basil bursting with fragrant flavour to give a simple dessert an aromatic kick!
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