Easy Homemade Butterscotch Sauce

from 250 votes

Skip the store-bought sauces and whip up a quick and easy recipe for Homemade Butterscotch Sauce.

Easy Homemade Butterscotch Sauce poured over vanilla ice cream in wooden bowl

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.

Butterscotch ingredients in heavy-bottomed saucepan

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.

Easy homemade butterscotch boiling in saucepan

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.

Pouring Easy Homemade Butterscotch Sauce into mason jar

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.

The best homemade butterscotch sauce over scoops of vanilla ice cream

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Dessert

Easy Homemade Butterscotch Sauce

Skip the store-bought sauces and whip up a 10-minute recipe for Easy Homemade Butterscotch Sauce.
Author: Kelly Senyei
4.84 from 250 votes
Easy Homemade Butterscotch Sauce poured over vanilla ice cream in wooden bowl
Prep Time 0 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 1 cup

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

Calories: 1241kcal, Carbohydrates: 111g, Protein: 3g, Fat: 89g, Saturated Fat: 56g, Cholesterol: 283mg, Sodium: 2408mg, Potassium: 235mg, Sugar: 107g, Vitamin A: 3150IU, Calcium: 182mg, Iron: 0.8mg

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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.


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Comments

  1. 3 stars
    I made this with large flake kosher salt and it was so salty, could barely eat it.. will definitely half the salt next time!

  2. 5 stars
    I just made this sauce to accompany a cheesecake for my husband’s birthday today! He loves butterscotch. This sauce is simple but so elegant! Thanks for sharing.

    1. Hi Sarah! It depends on how you store it, but sealed in an airtight container in the fridge, it’ll last up to two weeks. Enjoy!

  3. 4 stars
    I made the recipe with just a pinch of salt and at the end I added a tablespoon of gold rum. The flavor was delicious. It was silky smooth when cooled on the counter but did get grainy after I placed it in the fridge.
    I would say I had it at a simmer/boil for 5 minutes. Should it have been at a rolling boil? Perhaps a targeted temperature may help with consistency.

    1. I’m so glad you enjoyed the recipe, Lauren! It sounds like the sugar didn’t completely dissolve so, yes, I’d boil it longer.

    1. Hi, Linda! I haven’t tried using half and half for this recipe but it should work! Let me know if you try it!

  4. 5 stars
    I am not much of a chef, but a Home Brewer and wanted to have that as part of my Winter Warmer Recipe . I didn’t want to add an off the shelf Butterscotch with 98 chemicals, which could cause problems with fermentation so I made your recipe. This was so easy and tasted amazing. It was so amazing, I was reluctant to cast it in to a hungry yeast colony that will reduce the amazing flavor down to hopefully a recognizable flavor of butterscotch at kegging time. The next time I make this, it will be for icecream.

  5. Hi I wanted to ask about something,
    I made this butter scotch recipe before and it worked really well but i made it again today and it’s kinda grainy(ish)‍♀️ so I wanted to ask why that happened (if you know)

    Thanks

  6. 4 stars
    Good recipe. Easy for sure. Just a note about your stipulation regarding reposting/sharing this recipe (or any recipe in general for that matter). I have at least a dozen cookbooks, some that date back to my great grandmother’s era, that have this exact recipe in them. This recipe isn’t new or original by any means. At the end of the day, most recipes have come from somewhere, handed down or shared by someone, especially when it comes to baking.

  7. 5 stars
    OH MY GOOOOODNESS!! I have been wanting to try to make homemade butterscotch but the recipes always seemed daunting and I don’t have much time! My 14 year old went to mow the yard and I wanted to make something special for a great day of homeschooling and obedience. This recipe was SO easy and is SOOOO wonderful! I used salted Kerrygold butter – next time, I will then use 1/2 the salt called for. The recipe calls for unsalted butter. I used half and half cuz that’s all I had. STILL amazing. I am so happy! I am following you on IG. Looking forward to trying other recipes. Thank you!!

    1. I’m so thrilled to hear that you enjoyed the recipe, Yvonne! I look forward to hearing how you like other recipes!

    1. Great gift idea, Andrea! The butterscotch sauce should last up to 2 weeks in an airtight jar in the fridge.

  8. I’m not sure if I had overboiled the butterscotch or not. I guess we’ll see when it cools, but but on a side note on what I have tasted so far of the mixture. It seems to be good but I had to use 4 tsp of salted margin. Regular Margi instead of unsalted butter. But a did cut back to a 1/2 a teaspoon of salt to compensate, so it may make a difference in the taste

    1. Hi Jonathan! Margarine will not work as a substitute in almost any recipe that calls for butter. Margaine is made from oil and butter is made from milk/cream so the texture and taste will be completely different. Hope that helps!

    2. 5 stars
      I made this for my coffee and it was so good! I caught my teenager (who doesn’t like butterscotch) eating it with a spoon this morning! Fantastic recipe!

  9. 3 stars
    I think it would be much better with half the amount of salt given in the recipe. I also verify the “don’t overcook” suggestion. Though mine was darker than the picture given, I would make it again.

      1. Hi Spencer – It’s a very similar flavor, but the brown sugar (specifically the molasses in the brown sugar) will give this the butterscotch flavor.

  10. 5 stars
    So good and so easy! I only had light brown sugar, so I added a touch of molasses, which gave it a nice depth of flavor.

  11. 4 stars
    I’m between rating this recipe as 3 stars, because it isn’t like any butterscotch I’ve had before – or giving 4 stars, because even though it’s not what I was wanting it is still very tasty. Tasty enough that I will be making this recipe for various desserts, treats, etc. It’s more like a caramel. The butterscotch sauce I’m wanting is the color & taste of the old butterscotch disk hard candies. This recipe is

    That recipe makes more of a caramel, than a butterscotch. But, with that, it is a great recipe for a tasty sweet sauce. I mixed half with cognac & the other half exactly the recipe. I plan to use the recipe with the added cognac for some lava cakes.

    It’s a good recipe, but it’s NOT standard butterscotch – reminds me of an ice cream sauce I used to be able to purchase in grocery stores from different manufacturers & my favorite was Saunder’s Butterscotch Caramel sauce. Saunder’s is a confectioner in the Detroit area that is well known throughout Michigan & nearby locatio

  12. 5 stars
    This was to die for! Thank you for sharing your recipe. I came across it after getting stumped in another recipe that called for butterscotch morsels.

    Question, how can I store these and for how long?

    1. I’m so glad you enjoyed the recipe, Gigi! The sauce can be stored in an airtight container in the fridge for up to two weeks.

  13. 3 stars
    Taste was perfect, just like when I was a kid! Recipe only gave me 1/2 cup. When it cooled down on the ice cream (coffee of course!) it got gritty, any way to fix?

  14. 5 stars
    Great recipe! flavor was wonderful, I didn’t have any large flakes, so I just use coarse salt and I use half a teaspoon, Came out perfect thank you!!

    1. 4 stars
      I use dark brown sugar as per recipe said, it comes out very dark not like the butterscotch color, double the recipes and the amount of salt kinda too much, next time will use light brown sugar to get a better color. Taste is great! Thanks

    1. 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!

  15. 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?

    1. 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!

  16. 5 stars
    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

    1. Hi Natalie! Yes, it’s normal for the sauce to thicken. I recommend re-warming it before eating. :)

  17. 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!

    1. 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. :)

  18. 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!

  19. 5 stars
    So delicious and easy. Note that I salted to taste rather than going with recipe quantities. Will definitely make this again.

    1. I’m thrilled you enjoyed the recipe, Kayleigh! The sauce can be stored in an airtight container in the fridge for up to two weeks. Enjoy!

  20. Hi, couple of questions before I make. Can I quadruple the recipe or should I make in batches? Can I use cast iron to cook? Can I store in mason jars to give as gifts? refrigerate???
    thanks for your help,
    Kenny

    1. Hi Kenneth! I’d recommend doing batches, otherwise the surface area of the pan won’t be large enough and all of the timing will be off in the recipe. I’d also suggest stainless steel over cast-iron and “yes!” to storing in mason jars in the fridge (if not sterilized).

    1. Hi Rachael! The sauce can be stored in an airtight container in the fridge (not room temp). It’ll last up to two weeks.

  21. 4 stars
    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.

  22. 5 stars
    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.

  23. 5 stars
    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 ❤️

  24. 4 stars
    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.

    1. 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. :)

  25. Hi Kelly,
    I have made the butter scotch recipe, very happy with the results, easy to follow and quick too.
    Thank you

  26. 5 stars
    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!

  27. 5 stars
    Easy and delicious! I only added a pinch of salt, that was enough for me. I’ll never buy store bought again.

  28. 5 stars
    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.

    1. Hi Megan! Substituting half and half should work but it has a lower fat content so I can’t guarantee you’ll get the same consistency. Let me know if you give it a shot!

  29. 5 stars
    I tired it once at home and everyone loved it especially my little nephew and it was finished the same day I made it
    Now I’m going to make more
    Can you tell me how to store it and how long can it be stored ?

    1. Hi Ela! The sauce will last up to two weeks when stored in an airtight container in the fridge. I’m so thrilled you’ve been enjoying the recipe :)

  30. 5 stars
    Delicious recipe!!! Thank you so much for sharing!! Butterscotch has been hard to come by these days. Had no idea it was this easy and could be this delicious!

  31. 5 stars
    Enjoyed this recipe I will be making this sauce again. Used salted butter light brown sugar a few sprinkles of sea salt. Totally delicious

    1. I’m sorry you didn’t enjoy the recipe, Janelle. Large-flake salt and coarse salt are not interchangeable so you’d need to use much less salt since the crystals are smaller.

  32. 5 stars
    Just made this sauce it was delicious used it to drizzle over my apple crumble pie haven’t tried the pie yet but the sauce was a success made a few changes using what I had on hand salted butter so did not add any salt light brown sugar because that’s what I had

    1. Hi Glenna! I haven’t tried this recipe with a sugar substitute so I can’t say with certainty what the results would be. Let me know if you try it!

  33. Hey! Could I use regular brown sugar instead? And if I don’t get my hands on flaked salt, could I use a regular one too?

    1. Hi Luka! Light brown sugar works. It won’t change the outcome, just the flavor a bit. Large-flake salt and table salt are not interchangeable so you’d need to use much, much less table salt since the crystals are so much smaller. Or, you could use 1/2 teaspoon kosher salt!

      1. Hi I just finished making this sauce and it’s good but I didn’t have Salt free butter so I just choose my regular butter so I didn’t add any salt and only had like brown sugar but it taste good to me in a pinch needed it to drizzle on my apple crumble pie

  34. 5 stars
    I have made your butterscotch sauce a couple of times and it never disappoints.
    It’s so simple to make and delicious.
    A definite crowd pleaser.

    1. Hi there! The sauce will last up to two weeks when stored in an airtight container in the fridge.

      1. Help! Just made this and it looks like it’s separated?! Can I fix it?! What did I do wrong?!

      2. Hi April! One of the most common causes of separation is when the sauce has undergone an abrupt temperature shift, either becoming too cold or too hot in a very short period of time. It is especially important to watch the butterscotch sauce at the beginning of the cooking process while the butter and sugar are melting together. If the two elements melt unevenly it can result in separation. You may be able to save it by gently reheating the sauce and stirring continuously. I hope this helps!

  35. 5 stars
    There is a warm drink that is sold in a local drink shop here in our city. I tried it and knew I could make using this butterscotch topping recipe! I use 12 oz hot whole milk (or half-and-half cream), 1/8 tsp ground cinnamon, 1 tablespoon dark brown sugar, 1 tablespoon warmed Easy Homemade Butterscotch Sauce from Just-a-Taste. Stir the brown sugar, cinnamon and butterscotch sauce in the hot liquid, top with homemade whipped cream and a drizzle of Butterscotch sauce and there you have it! It’s a great homemade hot drink! Thank you Kelly for your recipe so that I could make my grandchildren a great hot drink with it. They love it more than the one from the local drink shop!

      1. Hi Ela! The sauce can be stored in an airtight container in the fridge. It’ll last up to two weeks. Enjoy!

  36. 5 stars
    Thank you for this recipe, not only is the butterscotch sauce delicious, it is so simple and easy to make. The best things are simple.

  37. 5 stars
    Super easy to make and really quick too! I replaced the large flake salt with 1/2 tsp regular fine salt and it worked well enough. I used it as a base for butterbeer.

  38. 3 stars
    Not sure why a recipe where you dissolve the salt calls for expensive big flake sea salt. What would the comparable amount of kosher salt be?

    1. Hi John – I originally developed the recipe with large-flake sea salt, however, if you prefer to use kosher salt, I’d recommend starting with 1/2 teaspoon.

  39. 5 stars
    I made the sauce which I was so excited for as my grandmother used to make for me as a treat over vanilla ice cream. I then made a bread pudding and after about 15 minutes of baking I poured the sauce over and baked it for a further 5 minutes and it came out so much better then I hoped. Yum..

      1. OMG- you are so good at replying to everyone, starting back in October 2013! I’m searching for a quick filler for my baking club but seems like I might need to practice with school ovens as all ovens are different. People certainly love the recipe! But again, kudos to you for replying to everyone!

      2. Thanks so much, Jeannie! I do my absolute best to respond to as many comments as possible! :)

  40. 5 stars
    Wonderful sauce!!! I was looking for butterscotch sauce in the store and they didn’t have any. Pulled up this recipe and away I went. I used salted butter so I omitted the salt and used Bulleit Burbon (1Tbsp). Boiled everything but the burbon and vanilla for 4 minutes exactly. It is perfect!

  41. 5 stars
    Fabulous sauce! Trying to get son to eat more fruits, so a little drizzle on out-of-season fruits has improved his consumption and enthusiasm.

  42. 5 stars
    This recipe is so quick and easy! Instructions were perfect. It’s hard to stop eating this stuff. I’m definitely making more!

  43. 5 stars
    Delicious! Taste better than any store bought butterscotch sauce or candy! I added a bit of rum and yum! So easy to prepare!

  44. 5 stars
    Perfect butterscotch! I love the texture – should be thinner than caramel and easily pourable which it is! Added scotch and it’s sublime. Question: how does it keep? Should I refrigerate it? How long will it keep?

    1. I’m thrilled you enjoyed the recipe, Chris! The sauce will last up to two weeks when stored in an airtight container in the fridge.

      1. 4 stars
        I must have done something wrong because mine came out very bitter. Maybe it got burned but I only boiled it for 4 minutes. I’m sure it was me and not the recipe so I’m not going to give it a bad review. It was easy to make.

  45. 4 stars
    Tastes amazing , but yes chewy caramel is what I ended up with ( followed the recipe exactly ) . Is there a way I can thin it out a bit after it has cooled? Many thanks

    1. Hi Danielle – This is due to over-cooking the caramel and unfortunately, the only way to remedy it is to start over.

    2. 5 stars
      I love this recipe! I make it a lot!

      Sometimes after it is refrigerated it seems too too thick so I thin it a little with some cream (maybe 1 teaspoon-ish) as I re-heat it, so it doesn’t just roll off when you drizzle it on the ice cream. I love the recipe as is, so I only do that if I need to. It’s a perfect recipe.

    3. 3 stars
      In my experience, this recipe is more like caramel than it is butterscotch, but it’s still a great sauce.

      Danielle, I mildly boiled mine for 4 minutes & it was much thicker than I wanted it to be. I’m sure that a large number of cooks/chefs will suggest to toss the batch & start again, but I hate wasting food – YES even something as basic, cheap, etc. as this sauce. It doesn’t always work out to add more of any ingredients, but in my experience – not as a chef, but as a fat ass that loves to cook, eat & has a kind of surprising following of family, friends & neighbors for any & all foods that I make – a lot of recipes, especially basic (few ingredients) ones, can be saved. If you are one of the people that can’t taste how extra or less of each ingredient will affect the flavor, you might want to scrap the 1st batch & start over. But if you have decent experience/history of cooking, I believe you can save your 1st batch.

      I wanted a kind of thick – like molasses – so I used a little extra brown sugar & it was a little too thick & almost like a caramel block candy. So I SLOWLY brought it back just below boiling, added 1/2 tbs. of butter, a 1/2 ounce of cognac & some cream. Then raised the temp until it was barely boiling. Once it was hot – just before adding the wet ingredients & not boiling – I stirred the thick caramel to get an idea of the thickness when hot. I used that to add the extra wet ingredients, a little at a time & to a taste test so I wouldn’t lose any of the flavor by adding too much of 1 or more ingredients.

      It might & it might not work out for you the way it did for me, but before tossing the batch, I would give it a try – at the worst, you toss a batch & a quarter of a cup of cream & 1 tbs. of butter.

      Also, be sure you don’t add too much butter – as it cools, some of the fat/oil from the butter will rise to the top. If you added too much butter, the fats/oil will rise to the top & you can skim that just before remix as it cools or you can add the other ingredients needed to get to the flavor & consistency you prefer. I prefer mine a little thick, so when I heat it, it doesn’t just run/flow easily – once heated, I prefer it to be about the consistency of Mrs. Butterworth syrup.

  46. 1 star
    It never thickened? I followed the directions perfectly. Its a thin pourable sauce. Used good quality butter (365) and cream. Idk
    But disappointed. :(

    1. Hi Elle – – Did you boil it for the specified time? The thickness will be determined by how long you let the sugar cook.

    2. 5 stars
      It is always thin right after I make it, but after I let it sit and cool it is perfect to drizzle on icecream! It’s a perfect recipe! Our family loves it.

  47. I would love to gift this for Christmas. Homemade gifts are so special. Have you tried preserving it with a water bath? I want tips.

    1. 5 stars
      You shouldn’t can anything with milk in it, esp with a water bath. Sorry. I give these as gifts anyway – just make sure it goes straight from your refrigerator to theirs!

  48. Wow! I am going to make this. Which salt do you prefer and do you refrigerate this after cooling or store it in the pantry? Thanks.

    1. Hi Jerry! Any brand of large-flake salt will work and I recommend storing it in an airtight container in the fridge. It’ll last up to two weeks.

  49. Hi I’m thinking about making this but how much does it make? Is the serving size 1 cup or the yield 1 cup?
    thanks

  50. 5 stars
    I used this recipe to make tasty butterscotch sauce, then used the sauce as an an ingredient for butterscotch pudding. Delicious stuff.

  51. This has become a family favorite, and the last thing kids request before heading back to college. A little bittersweet, but that’s family, right? Thank you for the excellent recipe.

  52. Hi Kelly! May I know if I could substitute the brown sugar with honey or coconut nectar and the heavy cream with milk? Would love to try out your recipe exactly if I hadn’t run out of these in my pantry.

    1. Hi Liyana – I haven’t made this recipe with those substitutions so I can’t say for certainty what the results would be.

      1. 4 stars
        Loved the flavor of this but my sauce was a little grainy. I did the full 4.5 minutes of simmering. What should I do next time to prevent the graininess?

      2. Hi Sarah! The most common reason for it being grainy is that the sugar crystals on the sides of the pan get overcooked and resolidify, so it’s important to scrape down the sides as this occurs. Let me know how it goes the next time :)

  53. 5 stars
    This was the first time I ever made butterscotch sauce and it turned out so perfectly. I couldn’t get enough of it. Half of it went directly from the saucepan onto freshly made popcorn and it was devine! I will definitely make this recipe every time I need… or should I say want butterscotch sauce. Thanks for sharing your recipe

      1. 5 stars
        Delicious I’m curious though what the purpose of using flake salt is since it’s just being mixed in. Seems like any salt would do, albeit in different measurements.

      2. That’s correct! I originally developed the recipe with large-flake sea salt, but you can use any variety of salt (as long as you adjust the quantity based on the granule/crystal size).

  54. Hi I’m excited to make this for my daughter’s birthday cake! Do you boil the mixture to softball stage for your favorite consistency? Or another temperature? I’m a bit hesitant to eyeball it at “4-5 minutes” on my first go!

  55. 5 stars
    Have been making this for a year or so now – the family call for it on every special occasion. No need for store bought sauce any longer, reminds me of the famous Cahill’s Caramel sauce sold at the food chain in Australia in the 1960s.

  56. 5 stars
    We love this recipe and use it to make our homemade butterbeer! Two table spoons + 3/4c GOOD apple cider warmed and topped with 1/4c ginger beer.

  57. 5 stars
    Made it about 100 times using exact measurements as recipe calls for (including the salt) and it is AmaZing!! Addicting to say the least.

  58. 4 stars
    It seems like lots of us are ending up with very salty butterscotch sauce. Maybe you could add a note about how much salt to use if we don’t have the kind you specify?

    1. Hi Lily! Substituting milk should work but it has a lower fat content so I can’t guarantee you’ll get the same consistency.

  59. 5 stars
    Hiya Kelly. I’m new to the site. I’ve made the butterscotch sauce then putted them in the freezer to make soft chwey sweet and used
    three of them to make butterscotch biscuits. The butterscotch sauce was delicious. Thankyou Kelly.

  60. 5 stars
    Hiya Kelly, I’m new to the site. I’ve just made the butterscotch sauce and put them into ice cubes in the freezer to turn them into like soft chewy sweets then used three of them to make some butterscotch biscuits. The butterscotch sauce was delicious so I could make it again. Thankyou Kelly.

  61. 5 stars
    hi, Kelly i have made your butter scotch sauce, sooooo GOOD i had it with apportion of ginger cake and vanilla ice cream ,i drizzeld the sauce over the ice cream, i only made half the quantity, but will be making more. Thank you

  62. 5 stars
    I searched the grocery stores in my area and couldn’t find Butterscotch Sauce anywhere! The stores said it just isn’t popular anymore so they don’t sell it. To that I ended up saying, “Good for me!” because I had to find a recipe for it and make it myself! Your recipe was a thousand times better than any jarred sauce and it was so easy to make! I’m so happy I found this recipe! In 2019, I posted a picture of what I made and a comment on Pinterest with a bunch of other ways I used the sauce too!

    Just a note about when you change the recipe from 1X to 2X to 3X…the reference to “1/2 stick” of butter doesn’t change when you increase to 2X or 3X. Some folks may not notice this and only use a half stick even though the tablespoon amount increased.

    1. Yay! I’m so thrilled you’ve been enjoying the butterscotch sauce, Kitty! And thanks so much for your note at the end, too :)

  63. 5 stars
    Hi Kelly!
    I’ve been making this great sauce for a year or so now for our extended family when we have our “Sunday Evening Sundae Bar”. Our family loves it! After experimenting, I actually settled on 1/4 teaspoon regular salt for my taste (I haven’t tried it with the large flake salt YET…)
    I was just wondering if there are any changes that you made from when the recipe was published before? One thing I’ve found is that I need to boil it a little more to have it thicken enough – maybe because we are at a higher altitude. I’m not sure why.
    Also, I always use a good quality dark-brown sugar and a good quality butter.
    Thanks again for the great recipe Kelly!

  64. 5 stars
    This was the most perfect butterscotch sauce! Truly– incredible! I will never buy it again from the store when I now know how amazing it can be from scratch. Thank you for sharing!

  65. 4 stars
    Super easy to make but too salty even ing unsalted butter and large grain salt. I will cut the salt in half. I wish i had read the comments first, but I will make it again with half the salt.

    1. Thanks for your feedback, Gayle! I look forward to reading your results next time you make the recipe! :)

  66. 5 stars
    Delicious! I make often for summer desserts. It’s easy to make and doesn’t even compare to a store bought option. Far superior!

  67. 4 stars
    Mine turned out beautifully—but slightly too salty. I’d maybe half your specified amount next time.

  68. Wayyyyyyyyyyyyyyyy too much salt even with unsalted butter but the taste was nice…had to toss the first lot….made another double batch with just a half teaspoon of flaked salt total and it was really good

  69. 5 stars
    I made this on the spur of the moment with ingredients I had on hand: salted butter, Kosher salt, light brown sugar, half and half, and rum extract. Turned out great! Next time I’ll be prepared and try the “real” recipe, but this one is delicious. (I could have used a little less salt.)

  70. This sauce is great. We do not like the store bought version. Thank you. My mother made a delicious Butterscotch sauce but we never asked her how she made it. This tastes so much like it. Thank You again ❤️

  71. 4 stars
    This is a good recipe; simple and straightforward. I added the cognac which took it to a new level. simply delicious! The next time I make this however, I will use less salt. Also, I converted all the measurements to grams and millilitres (mls) which is so much easier and far more accurate than cups and tablespoons. Thanks for this very tasty treat!

  72. 5 stars
    Kelly–this is a wonderful sauce! It took me less time to make this than to put on shoes and walk across the street to buy a commercial Butterscotch full of chemicals. I used salted butter and put in less than 1/4 tsp of salt since I don’t have the large flake. It is perfect to my taste buds and a struggle to wait for it to thicken. Thank you!

  73. 5 stars
    Just made my first batch of ice cream and had a little double cream left, was perfect for this recipe! I put about 3/4 tsp maldon sea salt in and think I’d probably drop that to 1/2 next time.

  74. 5 stars
    Thank you for this simple and delicious recipe. I’ve made it several times now. I add it to my homemade eggnog!

  75. 5 stars
    Fabulous! LOL no hiding my keto eyes, just used monkfruit brown with a tiny bit of molasses.Simple and delicious.

  76. 5 stars
    It’s absolutely delicious & so easy to make absolutely love this recipe! No more store bought Butter Scotch . Kelly this is absolutely one of the best recipes ever!

  77. Hi!
    When I make this sauce, sometimes the butter separates from the sauce after it’s cooled. Any idea what I might be doing wrong?

    1. Hi there! 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!

  78. 3 stars
    Way too much salt! I used ¾ teaspoon and it was still too much. I would recommend scant ½ teaspoon salt. Boiled 3+ minutes for great consistency after cooling.

    1. Hi Debbie – Did you use large-flake salt? Large-flake salt and table salt are not interchangeable so you’d need to use much, much less table salt since the crystals are so much smaller.

  79. 5 stars
    This was excellent! I used it as a filling between 3 cake layers, and it tasted amazing!
    Thank you for the wonderful recipe. It will be my go-to for butterscotch sauce!

  80. 5 stars
    Hi Kenzie! I’m also making the sauce to make butter beer to celebrate us reading the first Harry Potter book. It also happens to be my son’s 9 3/4 birthday

  81. It’s my son’s birthday and he requested a Harry Potter theme. I made this yummy butterscotch so that we could make some butterbeer!
    Suggestions on how to store it? Would the fridge be best?

    1. Hi Kenzie! I recommend storing it in an airtight container in the fridge. It’ll last up to two weeks. And happy birthday to your son!

  82. Can you substitute heavy whipping cream with whole milk or 1/2 1/2? If I don’t have the salt flakes, how much sea salt would you add? THANKS:)

    1. Hi Shani – Substituting whole milk or half and half should work but they have a lower fat content so I can’t guarantee you’ll get the same consistency. Also, large-flake salt and table salt are not interchangeable so you’d need to use much, much less table salt since the crystals are so much smaller.

  83. 5 stars
    It’s Valentine’s Day and I decided (last minute) to make a dessert for my husband. I had brownie mix and a mini 3.6 oz container of vanilla Haagen Dazs and thought how can I make this extra special. I made this butterscotch every with bourbon and voila. Perfect dessert. It was delicious

  84. 5 stars
    It’s Valentine’s Day and I decided (last minute) to make a dessert for my husband. I had brownie mix and a mini 3.6 oz container of vanilla Haagen Dazs and thought how can I make this extra special. I made this butter stash every with bourbon and voila. Perfect dessert. It was delicious!

    1. Hi Lisa – I’ve never tried freezing this sauce so I’m not certain how the texture/taste would be once thawed. I would love to hear your results if you give it shot!

    1. Hi Crystal! I’d recommend storing it in an airtight container in the fridge. It’ll last up to two weeks. Enjoy!

  85. I make this all time and use it as a base for cake frosting. This butterscotch whips up so nice and fluffy! I usually put it on cakes like spice cakes or chamomile honey vanilla cakes.

  86. Very easy and delicious recipe. However, mine came out almost over-salted using 3/8 tsp table salt (my best guess for a conversion).

    I don’t have large flake salt, just table and sometimes kosher, so adding a gram measurement to the recipe or providing the conversion to table salt would be very helpful. Isn’t it all getting dissolved anyways?

    Thanks!

    1. Hi Jamal! Large-flake salt and table salt are not interchangeable so you’d need to use much, much less table salt since the crystals are so much smaller.

  87. 5 stars
    Fantastic recipe. Thank you for sharing.
    I made a banana, date & walnut cake and will drizzle this sauce over the top for some extra oomph

  88. Hi Kelly
    After making sauce can I put into sterilized jars and treat as though I were canning.
    A great Christmas gift and I would like to get started!
    Thanks,
    Judy

    1. Hi Judy! I’ve never tried that so I’m not sure. However, it will last up to two weeks when stored in an airtight container in the fridge. :)

    1. Hi Leo! The butterscotch sauce will last up to two weeks when stored in an airtight container in the fridge. :)

    1. Hi Ria – I’ve never tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot!

  89. 5 stars
    Loved this!!! I did use salted butter, as that is all I had, but I doubled the recipe for all but the sea salt. I think I may just eat it straight out of the jar.

  90. 5 stars
    I don’t know if I love you or hate for sharing this delicious and simple recipe. I’ve now put it on ice cream, cheesecake and sponge cake. Absolutely delighted to have this in my repertoire now!

  91. This is a recipe I have made a few times now. Last year my daughter accidentally dropped a tray of gingerbread out of the oven and burnt her hand. Rather than waste the gingerbread we crumbled it and returned it to the oven and added this sauce and the crumbed ginger bread to some quality store bought ice cream. It was sensational! Thank you for this recipe it is now embedded in our family folklore, and the phrase “when life gives you lemons…” has been well and truly surpassed by “if you drop the biscuits… what will you make”

  92. I don’t usually have unsalted butter at the house. I’d like to not have to buy it… any idea what the adjustment would be?

    1. Hi Judy – I wouldn’t recommend using salted butter as it will make the butterscotch sauce way too salty. However, if you do decide to use salted butter, I would recommend leaving out the 1 teaspoon large-flake salt. :)

  93. 5 stars
    Easy & yummy! Even with a twist ;) I wanted butterscotch but had no cream. I did have vanilla yogurt & thought… why not try it? It worked and still tasted great.

    1. Hi Shirley – That should work but it has a much lower fat content so I can’t guarantee you’ll get the same consistency!

  94. 5 stars
    Delicious! Made this butterscotch sauce recipe following the Instructions exactly and it is perfect!
    Included 2 tbsp of Grand Marnier and I couldn’t be happier with the results.
    Love it!

  95. 5 stars
    Wow wow wow! So easy and spectacular salty/creamy/scotch flavor! Saving this recipe and will definitely make it again. We enjoyed ours with a basque cheesecake.

  96. 5 stars
    Excellent recipe! I double it and put it into small freezer jars, marking the freeze date on top of the jar lid. I’ve made it with bourbon and rum. Both work equally well.When we want some, I just take out one of the little jars, let it defrost in the refrigerator . It’s delish on homemade brown sugar vanilla ice cream! I also give the little jars as gifts to friends who come to visit! Thanks for a great recipe!

    1. Love this, Carla! Homemade brown sugar vanilla ice cream sounds amazing! I’m thrilled you’ve been enjoying the butterscotch sauce :)

  97. 5 stars
    My husband loves butterscotch and this sauce is exactly what I was looking for. Rich flavor, silky smooth texture. Perfectly delicious and so easy! Really upped the flavor on a wimpy cream pie.
    Thank you for sharing.

  98. 4 stars
    Easy and delicious recipe. Thank you Kelly.
    “Divine” on vanilla ice cream! Even better after one day in the refrigerator….

  99. Just made this for a Butterbeer poke recipe I found in a Harry Potter cookbook. Beyond easy and absolutely delicious!! I didn’t have large salt flakes so I used fresh ground large sea salt which still gave you that beautiful lightly salty aftertaste. Thank you!!

  100. 5 stars
    This is what. Was looking for absolutely perfect sauce. Heed the warning of over boiling. I only boiled this 2 minutes and got a beautiful sauce. Used this to make Harry Potter Butterbeer. Add this to Cream Soda and add a little vanilla ice cream. Done!!!

  101. Thank you- I ended up getting the heavy cream…so glad I did this recipe is a keeper! Easy to do after dinner to create an impressive simple dessert for guests! Easy as making coffee :)

  102. 5 stars
    I made this tonight, and I must say WOW!! or MMMMMM!!! Better than store bought. I made a double batch it was rich, buttery, and salty. It only needs 1 tsp. of flake salt and less than a stick of butter when making a double batch.
    Over all, it did taste pretty good over my Custard.
    5 Stars!

    1. That should work but it has a much lower fat content so I can’t guarantee you’ll get the same consistency!

  103. Thank you for your reply, will try 235 degrees. Thank you for the salted caramel recipe, I’m trying to avoid corn syrup. The flavor of this butterscotch is delicious!

  104. Just about to give this a try! About how long does it keep for? And is it best stored in the freezer?

    1. Hi Lauren! The butterscotch sauce will last up to two weeks when stored in an airtight container in the fridge.

  105. 5 stars
    I actually made mine vegan with the same ratios. Used earth balance for the butter and I made heavy cream with soy milk and refined coconut oil. It’s so perfect. Thank you!

  106. 5 stars
    How much longer do you need to boil it to make caramels?
    I boiled to 240 degrees and the butter became separated and liquid and the caramels are more fudge like.
    What degree on the candy thermometer, can I use if soft ball was cooking it too long, my heat wasn’t too high on the stove.

  107. 5 stars
    I havemade this quite a many times,use it over pancakes and as drizzle for for butterscotch cakes..my family and clients love it. Sinple n easy to whip up.

  108. I used regular table salt but only 1/2 teaspoon. Still much to salty. Who has large flake salt in their pantry. Not like I’m going out and buy a jar for the 1 teaspoon.

  109. 5 stars
    Just what I was looking for! My kids love butterscotch but I don’t like the ingredients in the store-bought chips or sauce. This was perfect over ice cream. Husband says best butterscotch sauce he’s ever had. I didn’t have cream so I subbed in whole milk in the same ratio and it was still great!

    1. Hi Brandy – I’ve never tried that so I’m not sure. However, it will last up to two weeks when stored in an airtight container in the fridge. :)

    1. Hi Ernesto! The butterscotch sauce will last up to two weeks when stored in an airtight container in the fridge, but just remember to re-warm it before eating.

  110. Would this recipe work well as a mix in for homemade ice cream or would it get clumpy and chewy while it churned?

  111. Can you add glycerin to the sugar and water while heating it to prevent crystallization? If so, how much? Has anyone reading tried this?

  112. 5 stars
    Easy to make and really lovely. Going to use it with home made cheesecake with fresh bananas.

  113. 5 stars
    This looks delicious! Can’t wait to try it. Can it be made in advance and then used cold as a fondue dipping sauce? If so, does it solidify as it cools or is it pouring consistency?

    1. Hi Emily – Yes the sauce can be made in advance. It will last up to two weeks when stored in an airtight container in the fridge, but just remember to re-warm it before eating!

  114. 5 stars
    Hello Kelly, thanks for the awesome recipe which worked really well! I got some amazing butterscotch sauce for me and my husband to use for dessert. Just a question, how long will it last for if I refrigerate it? I’m just concerned that we might be getting expired butterscotch sauce later on without noticing. Anyways, it tasted delicious overall and thanks once again :)

    1. Hi Alexis! The butterscotch sauce will last up to two weeks when stored in an airtight container in the fridge. And I’m so glad you enjoyed it!

  115. 4 stars
    The flavor was great, but mine turned out kind of gritty. I followed the recipe exactly with the exception of using light brown sugar because that’s all I had. Any thoughts on what may have happened?

    1. Hi Casey! The most common reason for it being grainy is that the sugar crystals on the sides of the pan get overcooked and resolidify, so it’s important to scrape down the sides as this occurs.

  116. 5 stars
    Took this to work on Sticky Date Root Ginger cake. Cooked it till thicker then beat with a wooden spoon awhile. Into fridge over night. Iced the cake with it the next morning. Devine!!!!!

  117. 5 stars
    Tested this recipe out on my finicky Husband. He takes his Butterscotch seriously and thought it was a nice strong tasting butterscotch and would definitely test it out on his ice cream. I want to test it out on the in between layer of an ice cream cake where you need a good strong flavor to put up against the cake.
    This is really a snap to make.

  118. 5 stars
    Hi Kelly! I just left you a 5 star rating with my story; but I forgot to ask what kind of container do you recommend transferring the sauce to while hot? (Can’t find the notes!) I’ve been using glass bowls safe for high temps, then putting into fridge)
    Thank you!
    Jossie

  119. 5 stars
    I’ve never made sauce, syrup, or candy in my life; nor caramelized sugar (of any color) The only thing I cook is deviled eggs – and I have to look up the recipe every year when I make them! Yet, this butterscotch sauce came out so perfect & delicious that I’ve made it countless times over last 6 mos due to supply & demand! I supply what everyone who’s tasted this demands! Note: the recipe can be doubled; it still comes out perfectly! Thank you for making such easy to follow and non-threatening recipes for people like me! It gives us a shot at being able to cook! I never thought I could make happy tummies of those I love, it made me feel bad at times; but I have since tried a few more of your recipes, and they all come out wonderful! I can’t thank you enough!

    1. This made my day, Jossie! I’m so thrilled you’ve been enjoying this recipe and other Just a Taste recipes, too! :)

  120. 5 stars
    Thanks for the excellent all natural butterscotch recipe! We used it on oatmeal and pancakes – my nephew from Chicago called it the bomb dot com from the darkside……LOL Everyone LOVED it – will be making a second batch to use up the rest of the leftover heavy cream. Thanks for sharing – been hankering for an excellent, natural butterscotch topping for my Turkey Hill Natural Vanilla Bean Ice Cream – can’t wait till tomorrow.

    PS If you add a Single Malt Scotch – choose GlenDronach 12 YO
    If you want a top shelf Bourbon – choose Woodford Reserve

    Can’t go wrong with either choice!

  121. I just found this page and I’m eager to try it. I really love butterscotch, especially butterscotch swirl ice cream but I can never seem to find it in any shops now.

    Any tips on making an easy Ice cream recipe that I can mix this with to make the ice cream I love so much?

  122. This is an excellent recipe! I have only one thing to offer: when it comes to the choice of liquor to add, might I humbly point out that this is not a recipe for butter-bourbon, butter-whiskey, or butter-cognac, it’s a recipe for butter-scotch. They may all seem the same superficially, but there’s a difference, especially if you use a good single malt scotch.

  123. 5 stars
    I made this last weekend so I can topped it on the plain minicheesecakes with toasted pecans that I made for Mothers Day. First time to make butterscotch sauce (I havent tried making any caramel sauce either) and wow, this was good and easy! I used salted butter and added just another pinch of fine sea salt, also, groceries are running out on vanilla extract and use my almond extract on hand, just 1/8 of a tsp, coz i know how overpowering it is and boy oh boy! It was so yummmm and not too sweet! So this recipe makes less than a cup (3/4 cup i think). And I am trying to limit my sweet intake. So my question is, how do store any leftover? I afraid that it will harden if I put it in the fridge? I put it in a little old jam jar by the way. Also, the texture wasnt smooth, did I do something wrong? I let it boil for 5mins, should I boil it longer next time? Thanks for the recipe!

    1. Hi Louise! The butterscotch sauce will last up to two weeks when stored in an airtight container in the fridge. Also, the most common reason for it being grainy is that the sugar crystals on the sides of the pan were overcooked and resolidified, so it’s important to scrape down the sides as this occurs. I’m so glad you enjoyed the recipe!

  124. 5 stars
    First time butterscotch using this recipe but only had white sugar, came out really yummy! Used it to top cheesecake…

  125. I had a sudden craving for a butterscotch sundae, but had no topping. So I looked up this recipe, made it, and let it cool while I had supper. Then I made a delicious sundae for dessert. It was so delicious, and so quick and easy to make!

  126. Thank you for sharing! Your recipe is fantastic!

    Just in case there’s anyone else out there who has vanilla food restrictions this recipe works well with almond extract! Just be sure to only use half a tsp. of almond extract instead of a whole tsp.

    Again, thank you. It was so hard to find a corn free recipe!

  127. 5 stars
    Thanks for this simple, but great recipe. I live in South America and “Butterscotch” is virtually unknown. They have a wonderful equivalent, made from milk, called “Manjar” or “Dulce de Leche”, not easily available in the US either, except in Miami. It is wonderful in so many ways and used in fabulous desserts…. But… it’s not Butterscotch!

    I was craving Butterscotch as a topping for my Apple Crumble with vanilla ice cream. This recipe is so easy and so fast to make. And, delicious! Try it.

  128. 5 stars
    Great recipe! I had never made butterscotch and It’s much simpler than I had thought it would be! This was simple, quick and tastes absolutely delicious! I made a second batch and doubled the ingredients; which came out perfect!
    Butterscotch is my favorite sweet, and I am very pleased with this recipe! Thank you so much!

    1. Hi John – I wouldn’t recommend using salted butter as it will make the butterscotch sauce way too salty. However, if you do decide to use salted butter, I would recommend leaving out the 1 teaspoon large-flake salt. :)

  129. 5 stars
    So easy to make and so very delicious. I will enjoy exploring your other recipes. Thank you so much for sharing them with us!!

  130. 5 stars
    I’ve never made anything like this in the past but at 65 and now retired I’m finding new worlds to conquer.
    This was so easy that it might become a several time a week thing. Hahaha

  131. 5 stars
    I’ve made this a few times now, and it’s quick, easy and delicious. I should, however, warn others not to make the mistake I made on the first time around. The recipe calls for large flake sea salt. I did not have that, so instead I used kosher salt. I cook and bake ALL the time, but I’ve never used large flake sea salt, so I had no idea about the size of the flakes compared to kosher. Turns out kosher salt is much finer than large flake sea salt, and using a full tsp of kosher made the sauce far too salty. I’m not sure what the ratio _should_ be, but I’ve found that 1/2 tsp of kosher salt is more than enough. I might even caution those without large flake or kosher salt–who plan to use table salt–to use even a less than 1/2 tsp; perhaps closer to 1/4 tsp. All in all, excellent recipe. Just be aware of salt type.

    1. Thanks so much for your comment, Mark! Large-flake salt is essential or this recipe! I’m thrilled you’ve been enjoying the butterscotch sauce :)

  132. Love the kick of salt in it. Today i mixing it with biscuits to make the base of my daughter’s ice-cream birthday cake

    1. Hi Danielle – The butterscotch sauce will last up to two weeks when stored in an airtight container in the fridge.

  133. 5 stars
    Easiest tastiest bestest butterscotch ever! My son is making this sauce for his exams and we all love it. Let’s hope the examiners do too❤

  134. Totally awesome! I’ve loved butterscotch all my life and lately I’ve loved putting butterscotch syrup in my coffee! I made this stuff and was just in amazement at how fantastic this stuff tastes! I wish I had known long ago that it was this easy to make great butterscotch at home. Thanks so much for the recipe.

  135. 5 stars
    Thank you for this simple, easy to follow recipe!

    Excited to see how it thickens; will be pouring over a gingernut log this time tomorrow.

  136. Mine came out a little bit grainy – is it possible that it was from over-stirring? I tried to boil it for 4 minutes exactly. Maybe I should have boiled it longer? The flavor was AMAZING, I would love to perfect the recipe so thanks in advance for any advice!

    1. Hi Sarah – The most common reason for it being grainy is that the sugar crystals on the sides of the pan were overcooked and resolidified, so it’s important to scrape down the sides as this occurs. :)

  137. Hello! I am actually super excited to make this sauce today :) Just a small doubt. Does it remain in the same consistency if I refrigerate for a couple of days?

    1. Hi there! The butterscotch sauce can be stored in an airtight container in the fridge, and it will last up to two weeks.

  138. 5 stars
    Literally the best thing I ever made for a cheesecake topping. I added Apple Crown Royal and its heaven. Tastes like liquor carmel apple I’m in love

  139. I am looking for a thicker, more chewy butterscotch. How long after the 5 minutes do you leave it to boil in order to achieve this texture?

    1. I’ve never tried that, Teresa, so I’m not sure! However, the butterscotch sauce will last up to two weeks when stored in an airtight container in the fridge.

  140. Love how this tastes omg I could drink it lol but do I stir this as it’s cooling? The butter has separated a little is that normal?

    1. Hi Nita! 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!

  141. I have wondered what the differece between caramel and butterscotch is. Finally, an answer. I expect I will try the recipe in the near future.

  142. 5 stars
    Thank you so much for sharing your recipe. So easy so quick so lethal and so extremely tasty with Jim Beam. Tc.

  143. I think my DH’s days of buying Smucker’s Butterscotch Ice Cream Topping are OVER! Thanks for the DELICIOUS recipe!

  144. 5 stars
    Amazing! Totally fool-proof, easy-to-follow recipe! First time making butterscotch sauce, TOTAL SUCCESS!
    Thanks so much!

    1. Hi there! I have never made this recipe with metric measurements but you are welcome to use an online converter. :)

  145. 5 stars
    This is an excellent recipe and easy to make. We are totally addicted to this on top of Paleo Brownies and Vanilla Ice Cream. Delicious!

  146. If I used sea salt ( I dont have flake salt) and lowered it to 1/2 teaspoon but it was still salty is there any way to save the sauce? The texture is good

  147. 5 stars
    Very good butterscotch! I just made this with my grandma. The PERFECT taste! We are using it for ice cream sundaes. I look forward to having it!

  148. 5 stars
    Delicious and perfect for butterbeer!

    I made the recipe as listed, except I only had light brown sugar, so I also added a tablespoon of light corn syrup (per a comment I read beforehand), and the texture was perfect.

    Because I was making this for butterbeer, I also added butter extract and rum extract. Those really added a great kick.

    Thanks for the recipe!! :)

  149. 4 stars
    Everyone liked I will try with dark brown sugar next time I only had light this time. Did not thicken in the short amount of time suggested. Since I did not have dark brown sugar to give it more flavor I added 2 tsp of molasses on the 3rd try of getting it to thicken. This sounds like it did not work but it is like any recipe you have to get used to it. Well worth the effort.

  150. 5 stars
    I had to use kosher salt, half and half, and a nonstick sauce pan since that’s what we had on hand… It tastes great, and the consistency seems good! It’ll be just the thing for our butterbeer floats tonight! Happy, Birthday, Harry Potter!

  151. My first try on your site. Looks great!! I’ll let you know how my butterscotch sauce turns out !

  152. 5 stars
    YUM! I made this to use in a summer dessert that called for butterscotch sauce and I couldnt get it at my grocery store. It’s easy and delicious!

  153. Hi Kelly
    I have just made your butterscotch sauce, I had a disaster with another recipe and needed a easy solution. Bullseye!!!
    What a cracker, I used Dark Muscocvado sugar, I followed the method and BINGO, easy and delicious, this will be my go to from now on.
    Cheers,
    Ross

    1. Hi there! The butterscotch sauce can be stored in an airtight container in the fridge, and it will last up to two weeks.

  154. 5 stars
    Excellent recipe, made it in the microwave instead. I put everything in all together and stirred it twice in 7 minutes and it turned out lovely !

  155. 5 stars
    Awesome butterscotch sauce! So creamy and rich!
    Question: If I actually wanted to make chewy or hard butterscotch candies, could I use this recipe, and like a previous commenter said, she just boiled it a bit longer–how much longer would I boil it for?

  156. 5 stars
    Came out so so good and smooth! Left some in the pot and cooked longer and made some hard candies! Those were even better. Needs a bit less salt. I got so many compliments!

  157. 5 stars
    I just made my third batch in a month, do you think I have a problem? . Seriously, this is my go to recipe for butterscotch now, so easy and SO good!

  158. 5 stars
    This recipe came together so quickly and is super delicious. I would cut back some of the salt, as I use salted butter. I only used 3/4 tsp salt but would cut back to 1/2 tsp.

  159. 5 stars
    Made this tonight with brown sugar bourbon, and loved it. However, next time I’d reduce the salt to 1/2 teaspoon.

    1. Hi Bernadette! The butterscotch sauce will last up to two weeks when stored in an airtight container in the fridge.

  160. 5 stars
    I have made this recipe a couple of times, each time the butterscotch turned out awesome. I use the butterscotch sauce to glaze pound cakes.

  161. 5 stars
    Licked the spoon. Did less salt and vanilla essence (not by much though) and boiled/simmered stirring constantly for around 3-4 minutes.

  162. 5 stars
    It’s so simple to make! It’s not that easy to find butterscotch sauce. I am glad that I found this recipe. I drizzled it on my cheesecake. Phenomenal!