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?