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Butterscotch Sauce is a rich dessert sauce made with butter and brown sugar and it takes under 10 minutes to make! It’s easier than you think and tastes way better than the kind you buy at the store. Use this on your banana split or ice cream sundaes all year long.
I did not like butterscotch growing up, not one little bit. But I think that’s because I only ever tasted butterscotch chips or store-bought butterscotch ice cream topping. Both have their uses but a homemade easy butterscotch sauce recipe is unparalleled in flavor. I can eat this stuff right from a spoon, no ice cream or cake or dipper needed.
Butterscotch vs Caramel Sauce
Both are made in a similar manner and used for similar things but they are very different sauces. Caramel is made from white sugar that’s usually either mixed with corn syrup or cooked using the “dry method” which involves melting the sugar right in the pan until it’s liquid. Butterscotch, on the other hand, is made with brown sugar and butter melted together, then boiled. They look similar and can often be used interchangeably but the taste is very different.
Butterscotch Sauce Ingredients
- Light Brown Sugar is a must when making butterscotch (dark brown sugar may be substituted for a deeper, richer flavor). Any other sugar and you’ll just get caramel.
- Butter is also a must. I recommend unsalted butter and then add salt to your liking.
- Speaking of salt, you must add a little bit to combat the sweetness of the sauce. I also love making salted butterscotch with a bit of kosher salt or flaky sea salt added at the end.
- Heavy Whipping Cream is added to the butter and sugar mixture and creates the richness of the thick sauce. While you can probably use half and half or regular whipping cream, the extra fat in the heavy cream makes a super rich, creamy sauce.
- Vanilla extract adds a depth of flavor. Sauces like this are also a good occasion to use vanilla bean paste if you have it.
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Dorothy’s Testing Notes
- You do not need a candy thermometer for this, but instead it’s cooked according to exact cooking time.
- A “full boil” is where the entire pan is bubbling. Do not start the timer until it reaches this full boil.
- Never add salt or vanilla until it’s off the heat to protect the delicate flavors.
- The sauce will thicken as it cools. Once refrigerated it will be soft set (easily scoop-able with a spoon). Reheat to thin.
Butterscotch Sauce Recipe
Ingredients
- 6 tablespoons (84g) unsalted butter, sliced
- 1 cup (200g) packed brown sugar
- ½ cup (118ml) heavy whipping cream
- 1 teaspoon vanilla extract, or vanilla bean paste
- ½ teaspoon salt
Instructions
- Melt butter in a medium saucepan over medium heat.
- Once melted, add brown sugar and heavy whipping cream. Stir until it boils.
- Once it reaches a full boil, let it sit without stirring for 3 minutes.
- Remove from heat and stir in vanilla and salt.
- Transfer to a jar and let cool before covering.
- Sauce with thicken as it cools. If refrigerated it will become a soft solid. To reheat, microwave for about 30 seconds, then stir and use as desired.
Notes
- Because the sauce thickens, this is perfect for using to top cakes, brownies, pies, etc.
- It’s great on ice cream but will solidify a bit as you drizzle it.
- Store in refrigerator, tightly sealed, for up to one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Butterscotch Sauce
- Once melted together, the mixture will be dark amber in color and foamy on top.
- Make sure it’s a full boil before starting the timer and make sure it stays at a boil the entire time.
Ways to Use Butterscotch
- Make Salted Butterscotch Brownies with this sauce on top.
- Top vanilla ice cream.
- Add to the middle of bars, like Caramel Chocolate Chip Cookie Bars, in place of the caramel.
- Use this recipe interchangeably with anything that calls for caramel.
