Butterbeer Sauce
Try this Butterbeer Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 1/2 cup white sugar
- 1/2 cup british ale (speckled hen)
- 35 g good quality unsalted butter
- 300 ml thickened cream
- Carbohydrate 176.969746978663 g
- Cholesterol 194.589110585053 mg
- Fat 52.6068134426555 g
- Fiber 0.062900000783649 g
- Protein 3.0242148665203 g
- Saturated Fat 32.7414488138197 g
- Serving Size 1 1 -3 cup (334g)
- Sodium 74.7279552735042 mg
- Sugar 176.906846977879 g
- Trans Fat 2.72784296346887 g
- Calories 1160 calories
In a saucepan, over medium heat, stir together the white sugar, British ale and butter.Bring to a boil, then let simmer for 10 minutes.Lower heat and add in the pumpkin pie spice and the brown sugar.Once the sugar is dissolved, stir in the thickened cream.Let cool before pouring into a glass jar. (The mixture will be runny).Screw on a top, place in the fridge and let cool.Butterbeer sauce will last for 3 weeks in the fridge.
