Easy Homemade Butterscotch Sauce
I had grand plans today to share what I touted in last week’s newsletter as a recipe starring “nutrient-packed leafy greens.” Instead, my lack of willpower has resulted in Easy Homemade Butterscotch Sauce. Leafy greens. Butterscotch sauce. Same thing, right? New Year’s weight loss resolution-makers, shield your eyes.
In researching what goes into a successful—and incredibly simple—butterscotch sauce, I discovered countless discussions across the interwebs about butterscotch versus caramel. To summarize: A butterscotch sauce is made with brown sugar, while a traditional caramel sauce is made with white sugar.
I’ve caramelized sugar a million times and a thousand different ways—white sugar, brown sugar, butter, no butter, bourbon, whiskey, cream, vanilla. This recipe is hands-down the winner when it comes to a fast (10 minutes!) and easy sauce for ice cream sundaes. I tested the recipe with light and dark brown sugar, and the dark variety inevitably won out for its deeper molasses flavor and intense amber color. I also opted for large-flake sea salt to balance out the sweetness. And the texture? Silky smooth, and totally eat-it-with-a-spoon-worthy.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter and Pinterest for all of the latest updates.
Easy Homemade Butterscotch Sauce
Yield: About 1 cup
Cook Time: 10 min
Ingredients:
4 tablespoons (1/2 stick) unsalted butter
1/2 cup packed dark brown sugar
1 teaspoon salt (regular or large-flake sea salt)
1/2 cup heavy cream
1 teaspoon vanilla extractDirections:
Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)
Kelly's Notes:
The butterscotch thickens significantly as it cools, so it's important to not over-boil it or you'll end up with chewy butterscotch caramels rather than a pourable sauce.
If you want to add a kick to your butterscotch sauce, stir in 1 to 2 tablespoons of your choice liquor (think bourbon, whiskey or cognac) at the same time you stir in the vanilla extract.
Bintu@recipesfromapantry — January 2, 2013 @ 8:18 am
Hi ya,
Happy new year.
We used to make something like this in Sierra Leone using condensed milk. Oh the joy we had scrapping the sides of the pot clean at the end. Memories……
Gerry @ Foodness Gracious — January 2, 2013 @ 9:09 am
Glorious, would be awesome over so many things! Thanks for sharing
Leanne @ healthful pursuit — January 2, 2013 @ 9:41 am
Ha, I’ve had days like that! Just yesterday I had every intention to have a balanced lunch – a big bowl of veggies with some squash… And instead I snacked on 3 muffins I’d made for the blog. Doh!
Rachel @ Baked by Rachel — January 2, 2013 @ 10:00 am
Eat it with a spoon I would!!
Lana @ Never Enough Thyme — January 2, 2013 @ 11:09 am
Oh, what the heck…start the diet tomorrow! This is too delicious not to enjoy!
Kelly Senyei replied: — January 2nd, 2013 @ 2:24 pm
I’m with you, Lana!
Liz — January 2, 2013 @ 2:23 pm
Caramel or butterscotch…I love them BOTH! Now you’ve put me in the mood for an ice cream sundae, even though it is bitterly cold outside! Your butterscotch sauce looks incredible!
Dayyna — January 2, 2013 @ 4:59 pm
This look delicious! How long will it last if refrigerated? (Not that it will last longer than an evening with my husband and boys around).
Kelly Senyei replied: — January 2nd, 2013 @ 5:06 pm
The butterscotch sauce will last up to 4 days in the fridge, but just remember to re-warm it before eating! And I agree, mine wouldn’t last more than 24 hours
Enjoy!
Bev @ Bev Cooks — January 2, 2013 @ 7:12 pm
I pretty much want to pour this all over my face. In slow motion. In front of a fan. And a camera.
Kelly Senyei replied: — January 2nd, 2013 @ 7:13 pm
Haha! This is an amazing visual. Happy New Year, Bev!
Cassie | Bake Your Day — January 2, 2013 @ 7:15 pm
Stunning, Kelly! I am a huge fan of butterscotch. And now I’m craving a bowl of ice cream with this sauce running all over it!
JulieD — January 2, 2013 @ 9:37 pm
What diet? Huh? I love love this, Kelly!! I’m going to try this soon!
Kristi @ Cherry Jasmine — January 3, 2013 @ 7:44 am
This is perfect Kelly – I needed a great butterscotch recipe for a dessert I’m making this weekend. Great timing and it looks delicious!
Jamie — January 3, 2013 @ 8:46 pm
Thank you!! It is delicious. Enjoying some right now.
Emily @ She Makes and Bakes — January 4, 2013 @ 6:55 pm
Yes please!!! Maybe add in a little vanilla bean, too, although it looks pretty perfect as is!
Cass @foodmyfriend — January 7, 2013 @ 6:19 am
Oh stop it! It look so ooey gooey and yummY! I have some caramel ripple ice cream but it won’t cut it after seeing this! How does it keep?
Alison @ Ingredients, Inc. — January 7, 2013 @ 6:45 pm
yes please!!
Tanya Schroeder — January 7, 2013 @ 7:43 pm
I totally prefer butterscotch to caramel! I guess it’s the brown sugar! I fear if I made this sauce, it wouldn’t make it to the ice cream! All I need is a spoon! Yummy Kelly!
aco — January 8, 2013 @ 4:33 am
I really love your pictures of caramel flowing down on somethin else delish! Love, love, love your blog!!!
Kayle (The Cooking Actress) — January 8, 2013 @ 5:54 pm
YOUR BLOG IS AMAZING! These photos are out of this world gorgeous and the food looks delicioussss!
Just a Taste » Raw Kale Salad with Warm Bacon Vinaigrette — January 9, 2013 @ 7:46 am
[...] week, homemade butterscotch got the best of me. But I promised today’s recipe would star nutrient-packed leafy greens. [...]
Paula @ Vintage Kitchen — February 5, 2013 @ 9:49 pm
Oh yes, brown sugar makes the best caramel. It looks so darn good!
Just a Taste » Homemade Churros with Chocolate Sauce — March 6, 2013 @ 5:45 am
[...] warm chocolate dipping sauce. Dip once, dip twice, or dip three times with additional recipes for butterscotch sauce and raspberry [...]
Chris — April 15, 2013 @ 11:06 pm
yum! so good. we added about 3 tablespoons of this sauce per cup of seltzer for homemade Harry Potter Butter-beer. SO good and truly easy. I will make again as a sauce. Thanks for posting the receipe