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.
 
        





 
           © DONNA HAY GROUP
© DONNA HAY GROUP 
            