- 200 g sugar
- 85 g butter
- 1/2 cup cream
Heat the sugar in a pan over a medium heat until caramelised. Don't stir - rather swirl the pan to evenly melt the sugar.
Add the butter once the sugar is light golden brown in colour. Swirl to combine.
Once the butter has melted into the sugar, remove the pan from the heat, pour in the cream and stir.
Serve the butterscotch with this chocolate mouuse.
Cook's note: There's no real evidence that there's anything Scottish about butterscotch. The name is said to originate from the Middle English word for "score" or "cut" to make it easier to break into pieces before eating.