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.
Excellent and fast! I add this to my morning lattes Thank you for sharing!
I’m thrilled you enjoyed the recipe, Dana!
Very easy and tasty but the taste is a little to salty for me. I used Kosher salt. I’ll use a little less salt next time.
I recommend using 1/2 teaspoon kosher salt, Vivian. I’m so glad you enjoyed the recipe!
Super easy, super quick, super yum
My grandson loves this poured over a pancake or two with fruit salad he has made himself. Thank you.
YUM! I’m so glad you and your grandson have been enjoying the recipe, Deb!
This recipe was so easy and turned out great. Love it!
I’m so glad you enjoyed the recipe, Susan!
Bloody good sauce
I’m so glad you enjoyed it!
Do I have to wait for it to cool before adding vanilla extract?
Hi Bob! No need to let it cool. Just remove the sauce from the heat and stir in the vanilla extract. :)
I was so skeptical thinking how a caramel sauce can be this simple and easy but then I had trouble stopping myself from finishing it in one go
It’s so simple and so delicious
Thank you Kelly for sharing a wonderful recipe ❤️
Right?! I’m so glad you enjoyed the recipe, Sandy! :)
Thanks for the recipe, which is good. However, if you are going to specify an odd-ball form of salt, you should do it in grams. Then people can use the salt they have on hand. I used sea salt, moderately coarse, which proved too salty. Thanks.
Thanks for your note, Pete! I will keep that in mind when developing future recipes. :)
Why can I not use a nonstick pan?
Hi Melanie! 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. :)
AMAZING, it was so delicious I didn’t even get to use it because I. Drank it all out of the cup!
I’m so thrilled you enjoyed the recipe, Liam!
Hi Kelly,
I have made the butter scotch recipe, very happy with the results, easy to follow and quick too.
Thank you
You are so welcome, Helen! I’m thrilled you enjoyed the recipe!
I’m about to try the recipe but can I substitute the sugar with honey? Or will that change the outcome?
Hi Sasha – I’ve never tried that so I can’t say with certainty what the results would be.
Shut the fffff-ront door! I made this exactly to the recipe and if I don’t drink it straight out of the canning jar I’m storing it in it’ll be a miracle! This is extremely easy and ohhh so delicious! Butterscotch and caramel often taste similar, but this is boasting with true butterscotch flavor! I can’t wait till it cools so I can see the consistency! I hope I did that part right. I want to ribbon this in my homemade ice cream!
AMAZING! I’m so, so glad you enjoyed the recipe, Dana!
Easy and delicious! I only added a pinch of salt, that was enough for me. I’ll never buy store bought again.
Woohoo! I’m so glad you enjoyed the recipe, Alice!
Loved this recipe, particularly with the addition of the cognac.
I did half quantity (because I was low on cream) with 1 tbls cognac. I was anxious about over boiling so did 3 mins with my half quantity and that was fine.
Excellent! I’m so glad you enjoyed the recipe, Sue!