Apple Butterscotch Sauce
This easy Apple Butterscotch Sauce is a great topping for any dessert. Made with fresh apple juice, brown sugar, butter, cinnamon and a touch of vanilla, it’s absolutely delicious.
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Ingredients
- 250 ml Fresh Apple Juice Preferably pressed/cloudy apple juice
- 150 grams Light brown/Demerara Sugar
- 57 grams Unsalted Butter Cubed and room temperature*
- 60 ml Fresh Cream Room temperature*
- ¼ tsp Salt
- ¼ tsp Ground Cinnamon Optional
- ½ tsp Vanilla Extract
Instructions
- Remove the butter and cream from the fridge and let it come to room temperature*
- Add your apple juice to a small saucepan and bring to a boil on medium-high heat. Continue boiling, stirring occasionally, the juice for around 10 - 12 minutes or until it has reduced to around ¼ cup
- Add the sugar and stir. Then add the room temperature butter and few cubes at a time, continuously stirring until the butter dissolves. Next add the room temperature cream, cinnamon and salt. Stir until combined. Bring the mixture back up to a boil and cook for around 2 - 3 minutes until the sauce starts to thicken
- Remove from the heat and stir in the vanilla
- Place in an jug or jar and allow to cool before use or storing (covered) in the fridge
Notes
*If the butter and cream are cold when added to the hot liquid the sauce will separate/split. This can also happen when stored in the fridge for a while.
If your sauce does separate, just reheat it gently while stirring or use a hand/stick immersion blender until it combines again.
This sauce will keep in an airtight jar or container for at least a week or two in the fridge. Just ensure you have used fresh cream.
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