Butterscotch Drip

Ingredients:

Unsalted butter - 56 g
Light Brown Sugar - 100 g
Amul cream - 125 ml
Vanilla esc - 1 tsp
Lime juice - 1 tsp
Salt - a pinch

Method:

• In a pan add butter cubes and sugar.
• Cook in low flame till both are well combined.
• Add in lime juice and mix well.
• Now add fresh cream and whisk well.
• Let it boil in low flame for a minute.
• Remove from flame and add in esc and salt.
• Let it cool and store in a bottle.
• Stays good for a week when kept in room temperature.
• Can drizzle this drip over icecreams, cupcakes or cakes.
• I used this in tunnel cake and miniloaf.