BRANDY BUTTERSCOTCH SAUCE
INGREDIENTS
- 1/2 cup (100 grams) firmly packed brown sugar
- 1/2 cup
(125 millilitres) thickened cream
- 100-gram
butter, chopped
- 2
tablespoon brandy
METHOD
1. Stir ingredients in small saucepan over heat,
without boiling, until sugar dissolves;
2. bring to the boil.
3. Reduce heat; simmer, uncovered, without
stirring, about 3 minutes or until mixture thickens slightly.
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