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Genius Genetics
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..... Butterscotch Bubble Hash Sauce...
Here's the Recipe.... it makes 425ml (3/4 pint) ... 20 dose's...:)
Bubble Hash full melt...
I used 10g which equals to every 21ml of sauce being 1 dose
but its up to you and your tolerence.
Butter 75g (3oz)
Soft light brown suger 175g (6oz)
Golden syrup 110g (4oz)
Double cream 150ml (1/4 pint)
Here's what to do....
1. Melt the butter and suger in a medium pan.
Once the suger has dissolved, stir in the golden syrup and slowly bring to the boil.
When the ingredients have melted to a syrup, heat gently for another 5 minutes.
Then turn off the heat under the pan.
2. Stir in the double cream and the bubble hash until the cream, hash and syrup are blended.
Serve warm or cold.
...Some Helpful Tips....
1.use a heavy-based non-stick pan when dissolving the suger
2.Heat the suger gently at first,
make sure it has dissolved completely into a smooth syrup before you bring it to the boil.
3.Do not stir the syrup while boiling - instead,
shake the pan a couple of times to make sure the colour is even.
4.You can judge when the syrup is ready by its colour,
it should be a deep amber or golden brown.
5.Refrigerate the Butterscotch Bubble Hash Sauce in an airtight bottle or jar
and it should keep for weeks.
6.Serve sauce warm or cold with a hot or cold dessert
...Enjoy ...
GeniusG ;)
Here's the Recipe.... it makes 425ml (3/4 pint) ... 20 dose's...:)
Bubble Hash full melt...
I used 10g which equals to every 21ml of sauce being 1 dose
but its up to you and your tolerence.
Butter 75g (3oz)
Soft light brown suger 175g (6oz)
Golden syrup 110g (4oz)
Double cream 150ml (1/4 pint)
Here's what to do....
1. Melt the butter and suger in a medium pan.
Once the suger has dissolved, stir in the golden syrup and slowly bring to the boil.
When the ingredients have melted to a syrup, heat gently for another 5 minutes.
Then turn off the heat under the pan.
2. Stir in the double cream and the bubble hash until the cream, hash and syrup are blended.
Serve warm or cold.
...Some Helpful Tips....
1.use a heavy-based non-stick pan when dissolving the suger
2.Heat the suger gently at first,
make sure it has dissolved completely into a smooth syrup before you bring it to the boil.
3.Do not stir the syrup while boiling - instead,
shake the pan a couple of times to make sure the colour is even.
4.You can judge when the syrup is ready by its colour,
it should be a deep amber or golden brown.
5.Refrigerate the Butterscotch Bubble Hash Sauce in an airtight bottle or jar
and it should keep for weeks.
6.Serve sauce warm or cold with a hot or cold dessert
...Enjoy ...
GeniusG ;)
