Transfer the mixture onto a parchment paper and let it cool down. Once it has cooled down, break it down into medium size chunks/pieces using a knife. Now let’s make the butterscotch sauce. Don’t have time to make your own shortcrust pastry case? Buy a ready made one and fill as per the recipe.

Our version of this old school pudding is far lighter, thanks to a few clever swaps that cut out the calories but keep in that sweet, buttery taste. To summarize: Butterscotch sauce is made with brown sugar, while a traditional caramel sauce is made with white sugar. Chop the cashews before you start making the praline. Add sugar to a wide pan on medium-low heat. Don’t stir it, at first the sugar will get clumpy. I’ve caramelized sugar a million times and a thousand different ways—white sugar, brown sugar, butter, no butter, bourbon, whiskey, cream, vanilla. This recipe is hands-down the winner when it comes to a fast (10 minutes!) and easy sauce for ice cream sundaes. Give your recipes a fresh look and a burst of flavour with our range of colourings and flavourings. Take your cakes and pastries to the next level with some vanilla extract or add a few drops of food colouring into the mix to whip up some amazing desserts.To make the butterscotch sauce, in a pan add together butter, brown sugar, heavy cream and salt on medium heat Do not leave out the butterscotch essence! It’s the key ingredient to making it taste exactly as it did in school. For the praline: the crunchy praline is my favorite part and made with sugar and cashews. You can use a mix of almonds and cashews as well.

To keep your sauce from separating, be sure not to stir too much while the brown sugar is melting. Use moderate heat to ensure it doesn't burn. Flattening your pastry into a disc before refrigerating will chill it faster. (Due to the larger surface area.) Put all of the mixture into a clean Mixing Bowl and mix in both Vanilla and Butterscotch Essence as well as Milk. Then remove the beans and pastry and cook for an extra 5 minutes. The Pastry should be Golden Brown. To make the tart cases: cut out 12 x 8cm rounds from the tortilla wraps using a plain round 8 cm cutter. If you don't have a cutter, you can use a round 8cm glass and cut around it using a small sharp knife.

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Caramel is made using granulated white sugar, whereas butterscotch uses light brown sugar. That is the only difference! Help my Butterscotch sauce is Lumpy?

Remove the baking paper and beans, brush all over with beaten egg and bake for a further 10-12 mins until golden. After that, all you have to do wait until it's cool enough to drizzle over ice cream, or whatever else you can dream up!

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If you only have salted butter, you can use it instead. Just be sure to reduce the salt in the recipe. In researching what goes into a successful—and incredibly simple—butterscotch sauce, I discovered countless discussions across the interwebs about butterscotch versus caramel. Once it comes to a boil, reduce heat to medium-low. Keep cooking and stirring often. After you have been cooking it for 15 minutes on medium-low heat, add the sugar and stir.