Introduction: The Very Best Butterscotch

Picture of The Very Best Butterscotch

Listen up soldiers.
We're about to tackle one of the easiest, quickest and most delicious recipes of all time.
Read on for more intel...

Step 1: Ingredients and Equipment

Picture of Ingredients and Equipment

You will need:

25g (1oz) Butter
25g (1oz) Castor Sugar
25g (1oz) Golden Syrup
600ml (1pt) Milk
75ml (3 fl oz) Natural Yoghurt

Medium to Large Saucepan
Large Jug
Measuring Jug
Whisk
Scales
Cling Film

Step 2: Saucepan Stuff

Picture of Saucepan Stuff

First, put the saucepan on the scales and tare it (make the scales go to zero). Now, put in the 25g butter, sugar and golden syrup. Your scales should say 75g or if you have even numbered scales, make it 76g.

Put this over a low heat on your stove-top. Keep stirring until the butter has melted and the sugar has dissolved. This should take around 10 minutes. When this is done, shut off the stove.

Add 100ml's or so of milk (doesn't really matter how much but a small amount). Now transfer everything in the saucepan into the jug.

Step 3: Jug Stuff

Picture of Jug Stuff

Add a but more of the milk and all of the yoghurt into the jug. Whisk it all together. Add the rest of the milk and whisk that in aswell.

The Concoction is complete.

Cover the top with cling film and chill in the fridge before serving.

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