In a pot, combine the oligosaccharide syrup and light brown sugar and mix.
Set the pot over medium heat and simmer until the sugar dissolves.
Once the sugar dissolves, add the butter.
Once the butter melts, pour in the heavy cream a little at a time, mixing it in, then take the pot off the heat.
Tips
Keeps for about 2 days at room temperature, or about a week in the refrigerator.
It can firm up when refrigerated — warm it slightly before using.
Butterscotch Sauce
Equipment: pot, whisk
Ingredients (1 batch)
- oligosaccharide syrup 150g
- light brown sugar 150g
- unsalted butter 60g
- heavy cream 100ml, unsweetened
Instructions
1. In a pot, combine the oligosaccharide syrup and light brown sugar and mix.
2. Set the pot over medium heat and simmer until the sugar dissolves.
3. Once the sugar dissolves, add the butter.
4. Once the butter melts, pour in the heavy cream a little at a time, mixing it in, then take the pot off the heat.
https://hong-recipe.pages.dev/en/recipes/butterscotch-sauce/
Hong's Recipe
