This easy butterscotch sauce recipe is perfect for vanilla ice cream sundaes, milkshakes, pancakes, cupcakes, and more! It's rich, thick and buttery, and so delicious.
At first glance, you might think butterscotch sauce is the same as caramel sauce. However, they're different!
Caramel sauce is made by cooking white sugar until it caramelizes, producing a deep amber color. Then butter and heavy cream are added. It has a balance of sweet and slightly bitter flavors.
On the other hand, butterscotch uses brown sugar, which is the main difference, and it also doesn't have that bitter touch that caramel often does because the sugar doesn't need to caramelize first. It's a little sweeter with a well-rounded flavor. This easy recipe is made with basic ingredients and without a candy thermometer.
Try this butterscotch pie!
Find the amounts of the simple ingredients for this old-fashioned butterscotch sauce listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Butter: You can use salted or unsalted butter in this recipe. Salt is added at the end to balance the sweetness, so you can lessen this amount if you like if you use salted butter.
- Brown Sugar: This ingredient makes the key difference. You can use light brown sugar or dark brown sugar, depending on the depth of molasses flavor you desire.
- Heavy Cream / Heavy Whipping Cream: This makes a silky smooth sauce.
- Salt: A generous pinch of salt enhances the flavors beautifully. I like flaky sea salt or kosher salt, but you can also use regular table salt.
- Vanilla paste or extract: While not strictly necessary, vanilla extract adds an extra layer.
In a medium heavy-bottomed saucepan, combine the butter and brown sugar
Place this over medium heat and let the butter melt, stirring with a wooden spoon or heatproof spatula
Place this over medium heat and let the butter melt, stirring. Once it has melted, let the mixture come to a boil. Let it bubble for 5 minutes. As the mixture boils, stir only occasionally.
Pour in the heavy cream and whisk it until it's all combined, bringing it back to a boil.
The mixture may split initially, but keep whisking until it comes together.
Remove it from the heat once it's a cohesive sauce, and stir through salt and vanilla. Pour the mixture into a clean mason jar and let it come to room temperature.
Uses for butterscotch sauce
This easy homemade butterscotch sauce takes your favorite desserts to a new level. Pour it over homemade ice cream for a new twist on a classic sundae, or drizzle it over a pound cake.You could also mix it into hot chocolate for a butterscotch-infused delight.
Use the sauce as a sweet dip for fresh fruit or in a banana split!
An airtight container is best for storage. Glass jars, like a mason jar or any other freezer-safe container, work great. Once cooled to room temperature, the sauce can be stored in the refrigerator. It can last a few months in the fridge.
To serve, warm the amount of sauce you want in short intervals in a double boiler or a microwave until pourable.
- 200g (1 cup) soft brown sugar
- 85g (6 Tablespoons) butter, salted or unsalted
- 120g (½ cup) heavy cream at room temperature
- ¼ - ½ teaspoon salt according to taste
- ½ teaspoon vanilla extract or paste (optional)
- Combine the butter and brown sugar in a medium heavy-bottomed saucepan. Place this over medium heat and let the butter melt, stirring with wooden spoon or heatproof spatula.
- Once it has melted, let the mixture boil. Let it bubble for 4-5 minutes. As the mixture boils, stir only occasionally.
- Carefully pour in the heavy cream and whisk it until it's all combined, bringing it back to a boil. The mixture may split initially, but keep whisking until it comes together. Let it boil while stirring for a further 2 minutes.
- Remove it from the heat and stir through salt and vanilla. Pour the mixture into a clean mason jar and let it come to room temperature.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 180mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 0g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist