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Butterscotch Ginger Sauce

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A never fail butterscotch sauce spiked with Buderim Ginger Glacè Ginger, delicious served with baked or stewed apples, apple pie or vanilla, banana or mango ice cream.
Prep Time: 
5 mins
Cook Time: 
6 mins
1 cup
150mL pure cream
2 tablespoons dark brown sugar or dark muscovado sugar
30g butter
1/2 teaspoon vanilla extract
100g Buderim Ginger Glacè Ginger, finely shredded
  1. In a small saucepan combine all ingredients, over a low heat, stir continually until sugar dissolves, then bring slowly to boil. Reduce heat slightly and gently boil for 4 minutes. Remove from heat.

Serve warm or at room temperature.


Helpful Notes: 

A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used

New Zealand Metric tablespoon measure  = 15mL or 3 teaspoons