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.
4.89 from 156 votes
Easy Homemade Butterscotch Sauce poured over vanilla ice cream in wooden bowl
Prep Time 0 mins
Cook Time 10 mins
Total Time 10 mins
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!

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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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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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Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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

  8. 5 stars
    I used this recipe to make tasty butterscotch sauce, then used the sauce as an an ingredient for butterscotch pudding. Delicious stuff.

  9. 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.

  10. 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.

  11. 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).

  12. 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!

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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

  20. 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 :)

  21. 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!

  22. 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!

  23. 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! :)

  24. 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!

  25. 4 stars
    Mine turned out beautifully—but slightly too salty. I’d maybe half your specified amount next time.

  26. 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

  27. 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.)

  28. 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 ❤️

  29. 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!

  30. 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!

  31. 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.

  32. 5 stars
    Thank you for this simple and delicious recipe. I’ve made it several times now. I add it to my homemade eggnog!

  33. 5 stars
    Fabulous! LOL no hiding my keto eyes, just used monkfruit brown with a tiny bit of molasses.Simple and delicious.

  34. 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!

  35. 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!

  36. 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.

  37. 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!

  38. 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

  39. 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!

  40. 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.

  41. 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

  42. 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!

  43. 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.

  44. 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.

  45. 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

  46. 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!

  47. 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.

  48. 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!

  49. 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”

  50. 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. :)

  51. 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!

  52. 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!

  53. 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.

  54. 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 :)

  55. 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.

  56. 4 stars
    Easy and delicious recipe. Thank you Kelly.
    “Divine” on vanilla ice cream! Even better after one day in the refrigerator….

  57. 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!!

  58. 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!!!

  59. 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 :)

  60. 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!

  61. 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!

  62. 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.

  63. 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!

  64. 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.

  65. 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.

  66. 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.

  67. 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.

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

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

  70. 5 stars
    Easy to make and really lovely. Going to use it with home made cheesecake with fresh bananas.

  71. 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!

  72. 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!

  73. 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.

  74. 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!!!!!

  75. 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.

  76. 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

  77. 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! :)

  78. 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!

  79. 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?

  80. 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.

  81. 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!

  82. 5 stars
    First time butterscotch using this recipe but only had white sugar, came out really yummy! Used it to top cheesecake…

  83. 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!

  84. 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!

  85. 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.

  86. 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. :)

  87. 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!!

  88. 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

  89. 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 :)

  90. 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.

  91. 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❤

  92. 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.

  93. 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.

  94. 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. :)

  95. 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.

  96. 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

  97. 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.

  98. 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!

  99. 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.

  100. 5 stars
    Thank you so much for sharing your recipe. So easy so quick so lethal and so extremely tasty with Jim Beam. Tc.

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

  102. 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. :)

  103. 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!

  104. 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

  105. 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!

  106. 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!! :)

  107. 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.

  108. 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!

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

  110. 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!

  111. 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.

  112. 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 !

  113. 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?

  114. 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!

  115. 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!

  116. 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.

  117. 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.

  118. 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.

  119. 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.

  120. 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!

  121. 5 stars
    I made it in a non stick pan w/o issue. I also added a few drops of liquid smoke to mimic some company’s smoky butterscotch flavor.

  122. I had no idea butterscotch could be made so easily at home and the taste!!!! It’s so much better than anything in a jar! I loved this so much, I immediately made a second batch – interestingly, though, I boiled the first batch for 4.5 minutes exactly and it was perfect. The second batch I boiled for 5 minutes exactly and it was awful. 4.5 minutes for the third batch & perfection! Thanks for this great recipe! I made it for a requested butterscotch cake – I put this sauce between my layers and mixed it into a batch of Brown Sugar Swiss Meringue Buttercream. Heavenly! It was perfect! Even when we cut the cake, not a single drop of this sauce oozed out.

  123. 4 stars
    My sauce never really thickened up like I thought it would. The taste is absolutely phenomenal though. But I was hoping for a hot fudge like texture. Any suggestions?

  124. 5 stars
    Amazingly fast too make AND delicious! So easy, I can’t believe it. I accidentally made double the recipe because I put the whole stick of butter in the pot, so now I have 2 cups of sauce for just me and my husband. Do you think it will freeze well?

    1. Hi Sara! 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!

  125. 5 stars
    This was my first try at butterscotch sauce and I couldn’t be happier at the result. It’s a fantastic recipe, super easy and tastes awesome.
    Thank you for sharing this recipe.

  126. 5 stars
    I tried to make butterscotch sauce using a different recipe that was for a butterscotch milkshake (you were supposed to mix the sauce into the ice cream) and when I tried to mix it in it turned hard and didn’t mix very well. Do you think this is because I over boiled it or because butterscotch sauce simply won’t mix in with icecream? Amazing recipe by the way!

  127. 5 stars
    Holy smokes, What depth of flavor you get when you boil for the sauce for 4+min. I tasted it at the boil and after the boil time and what a difference. Butterscotch is my husbands fav on ice cream and it is difficult to find a stand that serves it. I cannot wait to surprise him tonight after he is done working. Thank you for this easy and delicious sauce. Also we use butter with an 85% butterfat and Mexican Vanilla, hence the Holy Smokes.

  128. 5 stars
    There is no comparison between sea salt and regular salt. I met a man on a plane who was a salt expert, by the end of that flight I had tried 5 different salts and realized the difference. Just dip your finger in regular salt and then in sea salt.

    This is an amazing sauce, thank you to the original writer.
    Sharon

  129. 5 stars
    My kids went crazy for this sauce! I even drizzled a little on their waffles this morning for an extra-special treat.

  130. Thank you . Was a request from son normally would buy glad could not find at local shops. But for us made enough for the pancakes and so much left over I will need to make dessert all week to use it up. How long will it last in fridge?

      1. Hi,
        I was hoping to make these in jars and give them as xmas gifts. Why do they only last a week when opened and stored in the fridge?
        Surely with such a high sugar content and refrigeration, it would last longer?

      2. Hi Piera! They could definitely last longer in the fridge, but I always try to provide a conservative estimate :)

  131. That might explain the problem I had, then! I used 1/2 tsp regular salt, thinking even that seemed a bit much. Next time I’d use a pinch, as the salt is overwhelming.

  132. I am surprised that you are the only one to make this comment. The recipe is unclear about whether by “regular or large-flake sea salt” Kelly meant [sea salt—regular or large flake] or [regular (table) salt OR large flake sea salt]. As it turns out, there is a massive difference then the amount of actual salt in table salt vs. large flake sea salt. A teaspoon of table salt weighs 25 grams while the same measure of large flake sea salt weighs 10. If using table salt in this recipe, a scant ½ teaspoon or heaping ¼ t would be called for which is exactly what you figured out on your own.

  133. I was also looking for something to put in coffee.
    Normally I make caramel sauce (1/2 cup of brown sugar and 2 tablespoons of water and 1 tablespoon of vanilla extract boiled- taken off heat and adding 1/2 cup of half and half) that I mix with 1 1/2 cups of half and half.
    This time I’m trying for a Highlander Grogg flavored creamer.
    I guess all I can do is try it out!

  134. I made this with my gourmand 8 year old son. While the taste/flavor is amazing, I was disappointed how quickly it turned into a hardened state once put on ice cream. Did anyone else experience this? Any advice/suggestions? Did I do something wrong? I expected a texture like a caramel sauce.

    1. Hello! Glad you’re enjoying the taste! There’s a chance you maybe let it cook a bit long, as it’ll firm up significantly when it cools.

    1. Hi Debbie! Mason jars work best for storing the butterscotch sauce, but are you referencing storing it for an extended period of time?

  135. This looks pretty easy. I appreciate that you don’t have to use a candy thermometer on this recipe. Thabnks for the luscious recipe!

  136. Hi, Loved everything about this sauce but found it very salty..next time i would halve the amount of salt! Yummy on ice-cream with sliced bananas!!

  137. Hai Kelly,
    Thanks for this (and al your othet) great recipe. I was thinking of msking a caramel sause to put in a coffee. The ones they sell here in Spain have a little burnt taste to it and we don’t like that. Do you think i could use it for in coffee? And if i boil the cream first and let it cool, would it last longer?

  138. I have been on the hunt for a butterscotch sauce and I think my journey has ended. What a good looking sauce!

  139. Kelly, as usual you have come up with somethingGreat! I,ve never made Carmel sauce or butterscotch sauce but I love them both I really didn,t know there was a difference See there you learn something new everyday! Thanks Kelly u are great!

  140. If you don’t at least double this wonderful recipe it will never last more than 24 hours as the family pours spoonfuls over ice-cream.

    It’s superb. Thank you very much, Kelly.

    1. I haven’t tried that, so I can’t say for certainty if it’d work, but it would be delicious if it does!

  141. The recipe worked great but the sauce is very salty. I would reduce amousalt tont of sale to 1/2 tsp. Thx for the recipe.

  142. Yum, great recipe! I’ve between hankering to make Hello Dolly bars, but the recipe calls for butterscotch pieces, so I’m thinking iof swapping with this sauce. Think it would stand up to being baked?

  143. I half a white peach. Fill it with ice cream and put the warm sauce over it. Then I top it with crushed macademia nuts and few raspberries. People love it

  144. 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

  145. YOUR BLOG IS AMAZING! These photos are out of this world gorgeous and the food looks delicioussss!

  146. 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!

  147. 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?

  148. Yes please!!! Maybe add in a little vanilla bean, too, although it looks pretty perfect as is!

  149. This is perfect Kelly – I needed a great butterscotch recipe for a dessert I’m making this weekend. Great timing and it looks delicious!

  150. 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!

  151. I pretty much want to pour this all over my face. In slow motion. In front of a fan. And a camera.

  152. 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).

    1. 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!

  153. 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!

  154. 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!

  155. 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……