8cm square of puff pastry 3 tablespoon caster sugar 400g brown, black or rapadura sugar 250ml cream 200g unsalted butter Vanilla ice-cream
Roll the puff pastry into a rectangle 10-12cm wide. Sprinkle the caster sugar onto the pastry and roll it in with the rolling pin. Cut into 1cm-wide sticks, twisting each three or four times. Rest in the refrigerator on baking trays for 30 minutes. Bake in a preheated 220C oven until the sugar begins to caramelise, then turn the sticks and finish baking them. Cool and store in an airtight container.
To make the butterscotch, heat the dark sugar, cream and butter in a saucepan, whisking until the butter is entirely incorporated. Scoop some vanilla ice-cream in serving coupes, spoon some hot butterscotch over it and serve with the caramelised pastry sticks.