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I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in it, or simply clumps to the side of the pan while having a runny consistency in the middle of it.

I tend to start with 7 muscovado : 2 butter : 5 cream.

I melt the butter, dissolve the sugar thoroughly, then stir in the cream, allowing it to bubble lightly, not boil, though I have tried this, also (I don't use a thermometer - I don't have one!).

Why should I get such varied results on the consistency?

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    It's the fact you aren't using a thermometer. Consistency comes from a consistent method and consistent temperatures and times. – GdD Sep 19 '17 at 9:59
  • @GdD: Should I be using a thermometer for a simple sauce? It's not as if it's toffee or similar that I'm making. – Paul Sep 19 '17 at 13:02
  • I'd recommend it yes @Paul. Butterscotch is easy to make, but if you want really good consistency then you need to weigh the ingredients and control the temperature. – GdD Sep 19 '17 at 14:10
  • @GdD: Okay, thank-you. If you put that in an answer I'll credit you... – Paul Sep 19 '17 at 14:14
  • I'm not going to put that as an answer because I don't think it covers your case completely @Paul. A good answer will cover why you are getting lumps, i.e. what's going wrong. – GdD Sep 19 '17 at 14:17

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