Skip the store-bought sauces and whip up a quick and easy recipe for Homemade Butterscotch Sauce.
I had grand plans today to share 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? Keto-lovers, 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: 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.
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Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1 teaspoon large-flake salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Wonderful sauce! Thank you! I added spiced rum and it was a hug3 hit!
YUM! I’m thrilled you enjoyed the recipe, Lee!
Delicous and perfect with our baked Nashi Pears
I’m so glad you enjoyed the recipe, Marianne!
Why is in-store Butterscotch so expensive (if you can even find it).
What happened?
The salt ruined it. Didn’t know how to offset it. Had to throw it out.
Hi Gene – I’m sorry you didn’t enjoy the recipe. Did you use large-flake salt?
My sauce separates at the bottom of the jar, what’s up with that?
Hi Ann – Separation can occur if the sauce goes through a quick temperature change. For example, it could be that the sauce was too warm when it was transferred to the fridge. However, the sauce should re-emulsify when it is warmed. Hope that helps!
Hi Kelly,
Is it possible to use milk instead of heavy cream? Maybe decreasing the amount to 1/4 cup and adding an extra tablespoon of butter?
Hi Carol! That should work but I can’t guarantee you’ll get the same consistency. Let me know if you give it a shot!
Hello! The sauce is absolutely delicious and smells just like you’d expect! Is it supposed to be quite thick as it cools in the fridge? At first it looked firm until I stirred it a bit
Hi Natalie! Yes, it’s normal for the sauce to thicken. I recommend re-warming it before eating. :)
Made it so often now I triple the batch. Great family favourite and lasts in a sealed container for weeks. Everyone loves the homemade taste. I also add a drop of salted caramel Kahlua for an adult desert. Too nice!
LOVE reading this, Rosie! I’m so happy you’ve been enjoying the recipe!
This was delicious!
I’m thrilled you enjoyed the recipe, Rayan!
You say “use a heavy bottom pot (not non-stick)”
What if you don’t have a heavy bottomed pot?
Hi Marg! Many commenters have succeeded in using a non-stick pan however, I don’t recommend it as the high temperatures required to make the sauce can ruin the pan. :)
Thank you so so very much for posting this recipe! My youngest daughter is expecting her first child, and she has been craving butterscotch. Any other time I could have found it in the store, but no luck at all. For some crazy reason, retailers often think that caramel and butterscotch are the same thing, my daughter however, disagrees vehemently. This recipe worked like a charm and we used it to make her a butterscotch milkshake this afternoon. Thank you again, you are a lifesaver!
You are so, so welcome, Suzanne! I’m thrilled your daughter enjoyed the recipe!