Butterscotch Sauce #2

Ingredients:

Unsalted butter - 56 g
Dark 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 2 minutes.
• 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.

Note:

• The consistency depends on where you are going to use this sauce.
• This consistency is good for adding in cakes/frostings.
• I you boil for 5-6 mins you will get toffee consistency.