Serve this sauce over Jean’s favourite Christmas figgy pudding.
2 Tbsp butter
2 cups brown sugar, divided
1 tsp butterscotch or caramel flavouring
3 Tbsp cornstarch
1 tsp vanilla extract
Melt the butter in a heavy saucepan and add ½ cup of the brown sugar. Brown the sugar but don’t leave it too long or it will darken and get fudgy. Add a little water if necessary.
Stir in the remaining 1 ½ cups of brown sugar. Add the butterscotch flavouring and 2 cups hot water. Stir until all of the sugar is dissolved.
Thicken with the cornstarch in a little cold water.
Remove from heat and add a pinch of salt and the vanilla extract.
Variations: Add ½ cup cream after the sauce has cooled. To make hard sauce use butter and icing sugar.