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The butterscotch sauce...

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it's technically quite an easy recipe,

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but there are a lot of stages that could go wrong.

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For example, like the caramel,

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you need to make sure that it's cooked out enough.

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If it's any lighter, it just won't hold the same texture.

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Obviously if you go too dark it'll burn.

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But it's just a bit of a confidence there.

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I would be careful when you add your cream and butter,

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because it's bits and splashes

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and it will really hurt your hands at the end of it.

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Then, just making sure you add

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a decent amount of salt at the end,

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because it just takes it to the next level.