Spice up your regular butterscotch sauce recipe with a hint of ginger.

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


  • 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

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