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!
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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.
Tastes amazing! Extremely easy, just what I was looking for!
So glad you enjoyed the recipe!
I think this is a great recipe and love the ability to add Bourbon/Rum instead of vanilla. However, I wonder if the salt measurement is off. This was way too salty, even for me, and I LOVE salt. I recommend cutting the salt to 1/4-1/2 teaspoon. I made it again with no salt and it was fabulous.
So glad you enjoyed it!
How long do I let the butterscotch sit in the cool container? Do I put it in the fridge or do I just leave it out? Do I wait till it cools down and then put it in the fridge??
Hi Erica! Let it cool completely at room temp and then store it in the fridge in an air-tight container. Enjoy!
I really want to try and make this as butterscotch topping/sauce is not easy to find here. Would normal salt suffice and how much would be needed? Because I don’t know what butterscotch should taste like. Normally I would try to do as a recipe says but buying a pretty expensive kilo if salt flakes for just a teaspoon seems like a waste.
Hi Michelle! Start with 1/4 teaspoon regular table salt. Enjoy!
Hi I like your recipes
Thanks so much, David!
I did not have heavy cream so I used Carnation Evaportated Milk, 1-1. Also had no dark br. sugar, so had to use golden brown. It was delicious.
Will try it again using ingredients exact to recipe, but this substitution (in a pinch) worked perfectly.
So glad you enjoyed it, Lynda!
Looks so good I do a lot of isomalt too
Thanks, Marana!
Way too salty! Couldn’t eat it. Half the amount or even less would be perfect I think! Otherwise great.
I desperately need a butterscotch sauce for a sticky date pudding I’m making but I have no heavy cream ! Is there a substitute?
Hi Terri! You could use a dairy alternative, such as whole milk or half-and-half.
Hi Kelly,
How important is the flaked salt? I only have Himalayan pink salt. Would the measurements be the same as with flaked salt?
That will work!
Awesome recipe and easy to follow. Make it every Christmas season to give out to family, friends, and delivery people. Always get compliments on it. Thanks for sharing your recipe.
Love reading this, Sandy!
The recipe was easy, but I felt it was way too salty, so made a second batch with no salt and mixed them together—better. I want it to be thicker, so maybe boil it a minute longer? The flavor is good.
That should work, and it’ll also thicken significantly as it cools!
This sounds so good! I only have whipping cream on hand, will this work?
It should, Phil! What’s the fat percentage?
Taste amazing do you know how long it last in fridge? I would like to use in my small coffee shop
Hi Denisa! If stored in an airtight container, it should last several weeks. Enjoy!
I followed the recipe step by step and it was PERFECT! Everyone couldn’t get enough! No issues with it being too salty at all. Just get the right salt and use the right amount and you’re good to go!
Thanks for the recipe!
So glad you enjoyed it, Anushka!
Best butterscotch sauce recipe ever. made a cheesecake with it.
Thrilled you enjoyed it, Holly!