- 1 cup Brown Sugar (demerara sugar)
- 2 cups Milk (or cream for a richer sauce)
- 1.5 TBsp All purpose Flour
- 1 TBsp Butter
- 1 tsp Vanilla essence (or Butterscotch essence)
- To the brown sugar, add flour. Mix well & set aside
- Melt butter on a large pan on low heat.
- Add the mixture of flour & sugar to the butter
- Mix well & let it cook for a minute. The mixture will resemble wet sand.
- Add the milk (or cream) & start mixing with a whisk or spoon
- Keep whisking until the mixture thickens to your preferred consistency. It takes around 2 minutes of stirring (on low heat) for the mixture to resemble a sauce like consistency.
- Switch of the flame & let it cool for a few minutes. Then add the vanilla essence (since I had butterscotch essence, I used that). Mix well.
- Pass it through a sieve to avoid lumps & get a smooth sauce.
- This sauce should be used as a topping on ice cream / cakes etc. as soon as possible. Once it cools completely, it won’t be possible to ‘pour’ the sauce.
- Once poured on the dessert you’re making, it doesn’t matter if it thickens. But for best results, make the sauce & pour it on the dessert right before serving
- If you let the sauce sit in the refrigerator for a few hours, it’ll harden & become like a mousse. (which is awesome, by the way!)