malted butterscotch sauce
- 1 cup (250ml) single (pouring) cream
- 1 cup (175g) brown sugar
- 60g unsalted butter
- ½ cup (75g) malted milk powder
- Place the cream, sugar, butter and malted milk powder in a small saucepan over medium heat.
- Bring to the boil, whisking frequently, and cook for 4–5 minutes or until thickened. Makes 2 cups.
+ Serve spooned into hot steamed milk. The sauce will keep refrigerated for two weeks – just warm and whisk before serving.
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