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Lemony Butterscotch Sauce

Western.Chefs's picture
Ingredients
  Dark soft brown sugar 3 Ounce
  Golden syrup 6 Ounce
  Butter 2 Ounce
  Single cream 1⁄4 Pint
  Lemon juice 2 Tablespoon
Directions

Heat the sugar, syrup and butter in a pan tor 5 minutes, stirring to dissolve the sugar. Off the heat, stir in the cream and lemon juice. (Keeps well in a screwtop jar for several days.) Note: Remove the ice cream from the freezer at the last possible moment and take in an insulated container or wide-mouthed vacuum jar. (Or buy it near the picnic site!)

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Freezed
Ingredient: 
Butter

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1442 Calories from Fat 744

% Daily Value*

Total Fat 83 g127.3%

Saturated Fat 46.9 g234.7%

Trans Fat 2.3 g

Cholesterol 201.1 mg67%

Sodium 847 mg35.3%

Total Carbohydrates 178 g59.4%

Dietary Fiber 0.12 g0.48%

Sugars 144.8 g

Protein 8 g16.7%

Vitamin A 44.2% Vitamin C 24.6%

Calcium 17.6% Iron 0.38%

*Based on a 2000 Calorie diet

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Lemony Butterscotch Sauce Recipe