donna hay magazine

quick fix46 http://www.donnahay.commalted butterscotch sauce1 cup (250ml) single (pouring) cream1 cup (175g) brown sugar60g unsalted butter½ cup (75g) malted milk powder``````Place the cream, sugar, butter and malted milk powderin a small saucepan over medium heat. Bring to the boil,whisking frequently, and cook for 4–5 minutes or untilthickened. Makes 2 cups.+ Serve spooned into hot steamed milk. The sauce will keeprefrigerated for two weeks – just warm and whisk before serving.