malted butterscotch sauce

  • 1 cup (250ml) single (pouring) cream
  • 1 cup (175g) brown sugar 
  • 60g unsalted butter 
  • ½ cup (75g) malted milk powder
  1. Place the cream, sugar, butter and malted milk powder in a small saucepan over medium heat. 
  2. Bring to the boil, whisking frequently, and cook for 4–5 minutes or until thickened. Makes 2 cups. 

+ Serve spooned into hot steamed milk. The sauce will keep refrigerated for two weeks – just warm and whisk before serving.    

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