Easy Homemade Butterscotch Sauce

from 269 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
4.83 from 269 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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4.83 from 269 votes (19 ratings without comment)

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Comments

  1. David says:

    5 stars
    Hi I like your recipes

    1. Kelly Senyei says:

      Thanks so much, David!

  2. Lynda says:

    I did not have heavy cream so I used Carnation Evaportated Milk, 1-1. Also had no dark br. sugar, so had to use golden brown. It was delicious.
    Will try it again using ingredients exact to recipe, but this substitution (in a pinch) worked perfectly.

    1. Kelly Senyei says:

      So glad you enjoyed it, Lynda!

  3. Marana adams says:

    Looks so good I do a lot of isomalt too

    1. Kelly Senyei says:

      Thanks, Marana!

  4. Samantha says:

    3 stars
    Way too salty! Couldn’t eat it. Half the amount or even less would be perfect I think! Otherwise great.

  5. Terri says:

    I desperately need a butterscotch sauce for a sticky date pudding I’m making but I have no heavy cream ! Is there a substitute?

    1. Kelly Senyei says:

      Hi Terri! You could use a dairy alternative, such as whole milk or half-and-half.

  6. Cindy says:

    Hi Kelly,
    How important is the flaked salt? I only have Himalayan pink salt. Would the measurements be the same as with flaked salt?

    1. Kelly Senyei says:

      That will work!

  7. Sandy Tessier says:

    5 stars
    Awesome recipe and easy to follow. Make it every Christmas season to give out to family, friends, and delivery people. Always get compliments on it. Thanks for sharing your recipe.

    1. Kelly Senyei says:

      Love reading this, Sandy!

  8. D.Whitmore says:

    4 stars
    The recipe was easy, but I felt it was way too salty, so made a second batch with no salt and mixed them together—better. I want it to be thicker, so maybe boil it a minute longer? The flavor is good.

    1. Kelly Senyei says:

      That should work, and it’ll also thicken significantly as it cools!

  9. Phil says:

    This sounds so good! I only have whipping cream on hand, will this work?

    1. Kelly Senyei says:

      It should, Phil! What’s the fat percentage?

  10. Denisa Jones says:

    5 stars
    Taste amazing do you know how long it last in fridge? I would like to use in my small coffee shop

    1. Kelly Senyei says:

      Hi Denisa! If stored in an airtight container, it should last several weeks. Enjoy!

    2. Anushka says:

      I followed the recipe step by step and it was PERFECT! Everyone couldn’t get enough! No issues with it being too salty at all. Just get the right salt and use the right amount and you’re good to go!

      Thanks for the recipe!

      1. Kelly Senyei says:

        So glad you enjoyed it, Anushka!

  11. Holly Feltzer says:

    5 stars
    Best butterscotch sauce recipe ever. made a cheesecake with it.

    1. Kelly Senyei says:

      Thrilled you enjoyed it, Holly!

  12. Jenifer says:

    5 stars
    Delicious and oh so simple!!

    1. Kelly Senyei says:

      Love reading that, Jenifer!

  13. Jimmie Gray says:

    4 stars
    too salty. It’s very good but
    the next time maybe 1/4 teaspoon of salt.

  14. Meg says:

    5 stars
    I haven’t used it yet, but I licked the spoon and holy WOW. 10/10. Alsooo in case any others are wondering- my local market was out of heavy whipping cream, so I used an alternative called plant cream & I also only had LIGHT brown sugar. STILL DELICIOUS & consistency was great. Chefs kiss.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Meg!

  15. Syrephine says:

    Your recipe calls for heavy cream what is the percentage 47%, 40%, 35%? Also we do not have the same type of brown sugar here in Japan. So I am worried about what to use.

    1. Kelly Senyei says:

      Hi there! The US heavy cream contains a minimum of 36% fat so the 40% or the 47% should work. I’m not sure what the best substitute for store-bought brown sugar would be, but you can make brown sugar by combining regular sugar with molasses!

  16. MARY DELANO says:

    5 stars
    This is so yummy and easy, I am not usually a go to for butterscotch, but you could eat this on a shoe it’s so good!!!!

    1. Kelly Senyei says:

      Haha! Thanks, Mary!

  17. Heather Juanita Kuder says:

    Q since making this for 1st time do u have to use large flake salt?

    1. Kelly Senyei says:

      Yes, or a lesser amount of table salt so it isn’t too salty!

      1. Syrephine says:

        What if I can’t get flake salt? I only have like course sea salt.

      2. Kelly Senyei says:

        Use half the amount listed and taste the sauce, then add more as needed!

  18. Nandini Hunter Jones says:

    5 stars
    I have made this twice now!!! Today I added Amaretto in it to go with the Italian vanilla gelato. Absolutely fantastic and easy recipe to make. Thank you!

    1. Kelly Senyei says:

      So glad you’re enjoying the recipe, Nandini!

  19. Sparkiyn says:

    5 stars
    Hi Kelly, does this have to be stored in the fridg?

    1. Kelly Senyei says:

      Yes, I’d recommend that!

  20. Kathy Dunn says:

    Delicious!! Thank you so much

    1. Kelly Senyei says:

      So glad you enjoyed it, Kathy!

  21. Stephanie says:

    5 stars
    Best butterscotch I have ever had!

    1. Kelly Senyei says:

      Love reading this, Stephanie!

  22. Lee Harmouche says:

    5 stars
    So perfectly delicious thank you! Just one question how long does it keep for?

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Lee!

  23. Kimberley Nolan says:

    5 stars
    This is the recipe for liquid GOLD! I make this exactly as per recipe (as often as I can), and it turns out unbeatably luxurious and unctious and oh so morish that Every. Single. Person. that has tried it is in love with it – pure perfection! Thank you :)))

    1. Kelly Senyei says:

      So thrilled you’re enjoying the recipe, Kimberley!

  24. Momo S says:

    5 stars
    Wow! Just whipped a batch for my husband’s Father’s Day gift. I used Kerrygold salted butter and forgot to reduce the flake salt to compensate. Guess what? It’s salty, but amazing. Served over sweet vanilla ice cream this should be perfection. And SO easy to make.

    1. Kelly Senyei says:

      Thrilled you enjoyed the recipe, Momo!

  25. Nelle says:

    5 stars
    Used Trader Joe’s cultured salted French butter (because the price is very good for the quality) and skipped the flake salt. I find Good & Gather (Target brand) makes a great dark brown sugar with very fine crystals that dissolve easily. Whipped this up and OMG I’ll just have a bowl of this thank you very much!

    1. Kelly Senyei says:

      Awesome, Nelle!

  26. patrick weir says:

    Made this to add to my homemade vanilla ice cream. i wasn’t sure how much butterscotch to add to the churn but it came out terrific. in fact, i plan to make this again using even a bit more butterscotch sauce.

    1. Kelly Senyei says:

      Awesome!

      1. Patti says:

        4 stars
        Excellent flavor, but alas, 5 min boiling turned it into candy vs sauce. Maybe my stove runs hotter? Is there a Temperature I could heat it to instead of using a timer? Is there a way to salvage it & make it sauce again?

      2. Kelly Senyei says:

        Hi Patti! Aim for 225°F. You can heat it over low and try to thin it with heavy cream but if it’s at the hard-crack stage, it’s hard to re-thin.

  27. Sticky date lover says:

    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!

    1. frogcooke says:

      4 stars
      Same here. hadn’t made it for a while and totally forgot about the saltyness. its perfect otherwise. Im cutting the salt by a 1/3 approximately.

    2. Christy says:

      Well, Sticky date lover- you said it yourself. The substitution of large flake kosher salt is a deviation from the recipe. Salts are all different. I suggest following the recipe before leaving a review. It isn’t fair to the Chef who wrote the recipe or the people looking for recipes by star ratings.

  28. Donna says:

    5 stars
    Made it with Oat milk half and half and it is great!

    1. Kelly Senyei says:

      So glad you enjoyed it, Donna!

  29. Amy says:

    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. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Amy!

  30. Sarah says:

    How long can this sauce be stored?

    1. Kelly Senyei says:

      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!

  31. Ravi Kumar says:

    5 stars
    It’s amazing recipe. And awesome taste

    1. Kelly Senyei says:

      So glad you enjoyed it!

    2. Christine says:

      5 stars
      Perfect over gingerbread today!! Thanks Christine

      1. Kelly Senyei says:

        I’m so glad you enjoyed the recipe, Christine!

  32. Penny Dearden says:

    5 stars
    Perfect , doubled it

    1. Kelly Senyei says:

      So glad you enjoyed it!

  33. LN says:

    5 stars
    Tastes great! Does this need to be stored in the fridge?

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, LN! I recommend storing it in the fridge in an airtight container.

  34. Karen says:

    5 stars
    Amazing! Simple to make and so goooooood with cake and ice cream. Thank you!!!!!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Karen!

  35. joan mcnichol-galbraith says:

    5 stars
    awesome recipe and easy to follow

    1. Kelly Senyei says:

      I’m so glad you enjoyed it, Joan!

  36. Michelle says:

    Do I need to double the boil time for 2 times the batch?

    1. Kelly Senyei says:

      No need! Just make sure you account for a larger pan.

  37. Susan says:

    5 stars
    Made this at Christmas to pour over Joanne Gaines Magnolia Cheesecake. A great hit! Will make again!

    1. Kelly Senyei says:

      So thrilled you enjoyed it! I’m always happy to be in Joanna Gaines’ company :)

  38. Mindy says:

    5 stars
    This recipe is my favorite apple dipping sauce/ Ice cream sauce ever. It’s so good.

    1. Kelly Senyei says:

      Thrilled you’re enjoying the recipe, Mindy!

  39. lauren says:

    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. Kelly Senyei says:

      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.

  40. Linda says:

    Can I use 1/2 & 1/2 ?

    1. Kelly Senyei says:

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

  41. Apollo Brew Systems says:

    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.

    1. Kelly Senyei says:

      I’m so happy to hear that you enjoyed the recipe!

  42. Raghad says:

    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

    1. Kelly Senyei says:

      Hi Raghad! It sounds like the sugar didn’t dissolve so it wasn’t heated to the correct temp.

  43. Bosley says:

    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.

    1. Kelly Senyei says:

      Thanks, Bosley!

  44. Sycamojojo says:

    5 stars
    This is by far the best butterscotch sauce recipe! Easy too!

    1. Kelly Senyei says:

      I’m so glad to hear that you enjoy the recipe!!

  45. Yvonne says:

    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. Kelly Senyei says:

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

  46. Andrea Seibt says:

    What is the shelf life of this butterscotch? I would love to make it as a gift …. thank you!

    1. Kelly Senyei says:

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

  47. Jonathan broussard says:

    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. Kelly Senyei says:

      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. Amanda says:

      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!

      1. Kelly Senyei says:

        I’m so glad to hear that you and your teenager enjoy the recipe, Amanda!

  48. Maddie says:

    5 stars
    I just made this and it is fantastic!! Added a splash of bourbon as it boiled. Delicious!

    1. Kelly Senyei says:

      Great addition, Maddie! So pumped you enjoyed the recipe :)

  49. Sally Smith says:

    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. Kelly Senyei says:

      Hi Sally – Did you use large-flake salt?

    2. Spencer Lunsford says:

      5 stars
      Could you give some possibilities of why my butterscotch just tastes like caramel?

      1. Kelly Senyei says:

        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.

  50. Karen says:

    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.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Karen!

      1. Nal says:

        Add a spoon of miso instead of salt!

      2. Kelly Senyei says:

        Great idea, Nal!

  51. Heather Underwood says:

    5 stars
    It was fantastic and only took minutes to make!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Heather!

  52. Karen says:

    5 stars
    We LOVE this sauce. I use it on ice cream or to make myself a flavored iced coffee!

  53. Jay Brook says:

    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

    1. Kelly Senyei says:

      Thanks for your note, Jay!

  54. Vika says:

    4 stars
    Can i add this to a cupcake frosting cream for piping?

    1. Kelly Senyei says:

      I’ve never tried that so I’m not sure!

  55. Vika says:

    4 stars
    Yum … but you get a lot less then 1 cup of sauce…

  56. Alli Barnes says:

    5 stars
    Amazing and Easy

    1. Kelly Senyei says:

      I’m so glad you enjoyed it, Alli!

  57. Gigi says:

    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. Kelly Senyei says:

      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.

  58. Win says:

    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?

    1. Kelly Senyei says:

      Hi Win! It sounds like the sugar wasn’t fully dissolved.

  59. Annibelle says:

    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. Kelly Senyei says:

      You are so welcome, Annibelle! I’m thrilled you enjoyed the recipe!

    2. Yose says:

      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. Kelly Senyei says:

        I’m glad you enjoyed the recipe, Yose!

  60. Kathy poole says:

    5 stars
    We loved it warm over ice cream yum

    1. Kelly Senyei says:

      YUM! I’m so glad you enjoyed the recipe, Kathy!

  61. Lee G. says:

    5 stars
    Wonderful sauce! Thank you! I added spiced rum and it was a hug3 hit!

    1. Kelly Senyei says:

      YUM! I’m thrilled you enjoyed the recipe, Lee!

  62. Marianne Shaw says:

    5 stars
    Delicous and perfect with our baked Nashi Pears

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Marianne!

  63. Valerie Bowen says:

    Why is in-store Butterscotch so expensive (if you can even find it).
    What happened?

  64. Gene says:

    The salt ruined it. Didn’t know how to offset it. Had to throw it out.

    1. Kelly Senyei says:

      Hi Gene – I’m sorry you didn’t enjoy the recipe. Did you use large-flake salt?

  65. Ann says:

    My sauce separates at the bottom of the jar, what’s up with that?

    1. Kelly Senyei says:

      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!

  66. Carol says:

    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. Kelly Senyei says:

      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!

  67. natalie Stuckey says:

    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. Kelly Senyei says:

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

  68. Rosie says:

    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. Kelly Senyei says:

      LOVE reading this, Rosie! I’m so happy you’ve been enjoying the recipe!

  69. Rayan Carvalho says:

    5 stars
    This was delicious!

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Rayan!

  70. Marg says:

    5 stars
    You say “use a heavy bottom pot (not non-stick)”
    What if you don’t have a heavy bottomed pot?

    1. Kelly Senyei says:

      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. :)

  71. Suzanne says:

    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!

    1. Kelly Senyei says:

      You are so, so welcome, Suzanne! I’m thrilled your daughter enjoyed the recipe!

  72. Sarah says:

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

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Sarah!

  73. Kayleigh says:

    5 stars
    Delicious and so easy! A perfect teacher gift, too. How long can this be stored in the fridge?

    1. Kelly Senyei says:

      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!

  74. Kenneth Waldrop says:

    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. Kelly Senyei says:

      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).

  75. Rachael Evans says:

    Hello,

    How long will the sauce last in the fridge, does it have the ability to be shelf stable?

    1. Kelly Senyei says:

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

  76. Chris says:

    5 stars
    So easy and perfect every time.

    1. Kelly Senyei says:

      This is what I love to read, Chris! I’m thrilled you’ve been enjoying the recipe!

  77. Dana says:

    5 stars
    Excellent and fast! I add this to my morning lattes Thank you for sharing!

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Dana!

  78. Vivian says:

    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.

    1. Kelly Senyei says:

      I recommend using 1/2 teaspoon kosher salt, Vivian. I’m so glad you enjoyed the recipe!

  79. Deb says:

    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.

    1. Kelly Senyei says:

      YUM! I’m so glad you and your grandson have been enjoying the recipe, Deb!

  80. Susan Melson says:

    4 stars
    This recipe was so easy and turned out great. Love it!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Susan!

  81. Bloom says:

    5 stars
    Bloody good sauce

    1. Kelly Senyei says:

      I’m so glad you enjoyed it!

  82. Bob says:

    Do I have to wait for it to cool before adding vanilla extract?

    1. Kelly Senyei says:

      Hi Bob! No need to let it cool. Just remove the sauce from the heat and stir in the vanilla extract. :)

  83. Sandy says:

    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 ❤️

    1. Kelly Senyei says:

      Right?! I’m so glad you enjoyed the recipe, Sandy! :)

  84. Pete Matthews Jr says:

    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. Kelly Senyei says:

      Thanks for your note, Pete! I will keep that in mind when developing future recipes. :)

  85. Melanie says:

    Why can I not use a nonstick pan?

    1. Kelly Senyei says:

      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. :)

  86. Liam says:

    5 stars
    AMAZING, it was so delicious I didn’t even get to use it because I. Drank it all out of the cup!

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Liam!

  87. Helen says:

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

    1. Kelly Senyei says:

      You are so welcome, Helen! I’m thrilled you enjoyed the recipe!

  88. Sasha says:

    I’m about to try the recipe but can I substitute the sugar with honey? Or will that change the outcome?

    1. Kelly Senyei says:

      Hi Sasha – I’ve never tried that so I can’t say with certainty what the results would be.

  89. Dana from Ipswich says:

    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!

    1. Kelly Senyei says:

      AMAZING! I’m so, so glad you enjoyed the recipe, Dana!

  90. Alice says:

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

    1. Kelly Senyei says:

      Woohoo! I’m so glad you enjoyed the recipe, Alice!

  91. Sue says:

    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. Kelly Senyei says:

      Excellent! I’m so glad you enjoyed the recipe, Sue!

  92. megan rollins says:

    Looks yum!! could half and half be used instead of heavy cream?

    1. Kelly Senyei says:

      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!

  93. Ela says:

    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. Kelly Senyei says:

      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 :)

  94. Mel says:

    5 stars
    My sauce was perfect!!

    1. Kelly Senyei says:

      I’m so happy to read this, Mel!

  95. Ellie says:

    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!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Ellie!

  96. Anita says:

    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. Kelly Senyei says:

      I’m so happy you enjoyed the recipe, Anita!

  97. Janelle Gwin says:

    3 stars
    1 tsp of coarse salt was too much, it ruined the sauce.

    1. Kelly Senyei says:

      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.

  98. Heather says:

    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. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Heather!

  99. Bianca says:

    This sauce tastes DELICIOUS! I 100% recommend making it if you think about trying it.

    1. Kelly Senyei says:

      So glad you loved the recipe, Bianca!

  100. Glenna says:

    My husband is diabetic. I was wondering if I could use a sugar substitute, like Truvia?

    1. Kelly Senyei says:

      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!

  101. Luka says:

    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. Kelly Senyei says:

      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. Heather says:

        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

      2. Kelly Senyei says:

        I’m glad you enjoyed the recipe, Heather!

  102. DJ says:

    5 stars
    Fantastic recipe, simple, fast, very well balanced, on point every time. Thank you for sharing.

    1. Kelly Senyei says:

      You are so welcome, DJ! I’m thrilled you’ve been enjoying the recipe!

  103. Sarah Anderson says:

    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. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe, Sarah!

  104. Nazli says:

    5 stars
    Is this supposed to be stored in the fridge or shelf?

    1. Kelly Senyei says:

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

      1. APRIL B says:

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

      2. Kelly Senyei says:

        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!

  105. Ashleigh says:

    5 stars
    LOVE your recipe to bit! Very easy to make and addictive :)

    1. Kelly Senyei says:

      I’m so happy you’ve been enjoying it, Ashleigh!

  106. Kathy says:

    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. Kelly Senyei says:

      WOWZA! That sounds delicious, Kathy!

  107. Gabriella Peto says:

    5 stars
    Is saving to favourites bar okay?

    1. Kelly Senyei says:

      Absolutely, Gabriella! I’m so glad you enjoyed the recipe!

      1. Ela says:

        Heyy how can I store this and how long can it be stored ?

      2. Kelly Senyei says:

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

  108. Gabriella Peto says:

    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.

    1. Kelly Senyei says:

      YESSSS! I’m so thrilled you enjoyed the recipe, Gabriella!

  109. Kim Yu says:

    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.

    1. Kelly Senyei says:

      Excellent! I’m so glad you enjoyed the recipe, Kim!

    2. Reema Gurjar says:

      Hello, is this sauce thick enough to be used as a filling for cakes?

      1. Kelly Senyei says:

        Hi Reema! It’s a pourable consistency so I’m not sure if that would work.

  110. John says:

    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. Kelly Senyei says:

      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.

  111. Jutta says:

    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. Kelly Senyei says:

      Oh.Em.Gee! That sounds amazing, Jutta! I’m so glad you enjoyed the butterscotch sauce.

  112. Mim says:

    5 stars
    Enjoyed just now on vanilla ice cream, along with toasted, chopped pecans. Mmmmm.

    1. Kelly Senyei says:

      YUM! I’m so glad you enjoyed the recipe!

      1. Jeannie says:

        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. Kelly Senyei says:

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

  113. Aimee Stuyvesant says:

    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!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you enjoyed the recipe, Aimee!

  114. K. Kernin says:

    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.

    1. Kelly Senyei says:

      Awesome! I’m so glad he enjoyed the butterscotch sauce :)

  115. Kim Lefebvre says:

    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!

    1. Kelly Senyei says:

      Woohoo! I’m thrilled you enjoyed the recipe, Kim!

  116. Cindy says:

    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!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Cindy!

  117. Chris V says:

    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. Kelly Senyei says:

      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. Roberta says:

        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.

      2. Kelly Senyei says:

        Hi Roberta! Any bitterness would definitely come from the sugar scorching or burning.

  118. Danielle says:

    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. Kelly Senyei says:

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

    2. Kathy says:

      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. Jay Brook says:

      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.

  119. Graham Stewart says:

    Very easy

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Graham!

  120. Elle D says:

    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. Kelly Senyei says:

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

    2. Kathy says:

      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.

      1. Kelly Senyei says:

        I’m so glad your family has been enjoying the recipe, Kathy!

  121. Priscilla says:

    Hi Kelly would this butterscotch sauce be good for a caramel apple? If so how can it be made?

    1. Kelly Senyei says:

      Hi Priscilla! Yes, it should work fine as a caramel apple topping :)

  122. Karla says:

    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. Kelly Senyei says:

      Hi Karla! I’ve never tried that so I can’t say with certainty what the results would be.

    2. Lindsey says:

      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!

      1. Kelly Senyei says:

        Thanks for your note, Lindsey!

  123. Jerry says:

    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. Kelly Senyei says:

      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.

  124. Fernando Leiva says:

    Hard to believe something so simple to prepare would so delicious .

    1. Kelly Senyei says:

      This is what I love to read, Fernando! I’m so glad you enjoyed the recipe!

  125. Alis Carideo says:

    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

    1. Kelly Senyei says:

      Hi Alis! The yield is one cup. :)

  126. Mindy says:

    5 stars
    This is by far the best butterscotch or caramel sauce I’ve ever tasted

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Mindy!

  127. tim grigsby says:

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

    1. Kelly Senyei says:

      YUM! I’m so thrilled you enjoyed the recipe, Tim!

  128. Brad McAlpine says:

    5 stars
    Absolutly delicious.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Brad!

  129. Renee says:

    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.

    1. Kelly Senyei says:

      I’m so thrilled your family has been enjoying the recipe, Renee!

  130. Liyana says:

    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. Kelly Senyei says:

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

      1. Sarah says:

        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. Kelly Senyei says:

        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 :)

  131. Bee says:

    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. Kelly Senyei says:

      Amazing! I’m so happy you enjoyed the recipe, Bee!

      1. Scott Calvin says:

        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. Kelly Senyei says:

        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).

  132. Joe says:

    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!

    1. Kelly Senyei says:

      Hi Joe! Aim for around 225°F :) Happy birthday to your daughter! I can’t wait to hear how the cake turns out!

      1. Joe Chard says:

        5 stars
        That was *perfect. Thank you so much!

      2. Kelly Senyei says:

        You are so welcome, Joe! I’m thrilled you enjoyed the recipe!

  133. Beth says:

    5 stars
    Caramel sauce is fantastic! I added brandy! :-)

    1. Kelly Senyei says:

      Awesome! I’m so thrilled you enjoyed the recipe, Beth!

  134. Grant Young says:

    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.

    1. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe, Grant!

  135. Cindy says:

    5 stars
    An easy to follow recipe with great results!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Cindy!

  136. Jacquelyn Wright says:

    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.

    1. Kelly Senyei says:

      YUM! That sounds incredible, Jacquelyn!

  137. Peggy says:

    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.

    1. Kelly Senyei says:

      WOWZA! This is what I love to read, Peggy!

  138. Peggy says:

    5 stars
    Made it about 100 times!! Addicting to say the least.

    1. Kelly Senyei says:

      Amazing! I’m so thrilled you’ve been enjoying the recipe, Peggy!

  139. Kim says:

    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. Kelly Senyei says:

      You can start with 1/2 teaspoon kosher salt!

  140. Lily says:

    Can I use milk instead of heave cream?

    1. Kelly Senyei says:

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

  141. Kevin Hulseo says:

    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.

    1. Kelly Senyei says:

      Welcome to Just a Taste, Kevin!

  142. Kevin Hulse says:

    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.

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Kevin! Welcome to Just a Taste!

  143. Vera Buck says:

    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

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Vera!

      1. Bhawani Kumari Mahtab says:

        5 stars
        Yum !

  144. Kitty says:

    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. Kelly Senyei says:

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

  145. Kate says:

    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!

    1. Kelly Senyei says:

      Hi Kate! This is the original recipe :) I’m so thrilled you’ve been enjoying it!

  146. Hannah Hughes says:

    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!

    1. Kelly Senyei says:

      YESSSS! I’m so thrilled to read this, Hannah!

  147. Gayle Henrickson says:

    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. Kelly Senyei says:

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

  148. Barbie Parr says:

    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!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you’ve been enjoying the recipe, Barbie!

  149. Kit says:

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

    1. Kelly Senyei says:

      Hi Kit! Did you use large-flake salt? I’m so glad you enjoyed the recipe, though!

  150. jp2 says:

    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

    1. Kelly Senyei says:

      Hi! Did you use large-flake salt?

  151. Chris says:

    I think this sauce would be great in a cup of coffee

    1. Kelly Senyei says:

      YESSSS!

  152. Paula Wright says:

    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.)

  153. Daryl-Johanna Taylor says:

    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 ❤️

    1. Kelly Senyei says:

      You are so welcome! I’m thrilled you enjoyed the recipe!

  154. Mrs.Siraj says:

    5 stars
    I made it:)
    Can I use this for popcorn?
    Pls reply.

    1. Kelly Senyei says:

      Sure!

  155. Mary Ann Mac Gregor says:

    4 stars
    Delish, loved it.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Mary Ann!

  156. nadia says:

    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!

    1. Kelly Senyei says:

      You are so welcome, Nadia! I’m thrilled you enjoyed the recipe!

    2. Rebecca says:

      5 stars
      This was sooo good. Thank you so much.

      1. Kelly Senyei says:

        I’m thrilled you enjoyed the recipe, Rebecca!

  157. Cynthia N says:

    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!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you enjoyed the recipe, Cynthia!

  158. Diane says:

    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.

    1. Kelly Senyei says:

      Yay! I’m so glad you enjoyed the recipe, Diane!

  159. Matt says:

    FYI when you switch from 1x to 2x it changed to 8 Tbsp butter but still says 1/2 stick.

    1. Kelly Senyei says:

      Thanks, Matt! We’re looking into this.

  160. Greg Chen says:

    5 stars
    Easy recipe, good flavor and smooth texture

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Greg!

      1. Michelle says:

        I made it
        It’s so delicious bit will definitely add less salt next time

      2. Kelly Senyei says:

        I’m so glad you enjoyed the recipe, Michelle!

  161. Haddie says:

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

    1. Kelly Senyei says:

      YUM! I’m so thrilled you’ve been enjoying the recipe, Haddie!

  162. Craig says:

    5 stars
    Great… will use again!!!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Craig!

  163. jillian says:

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

  164. Debra Goins says:

    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!

    1. Kelly Senyei says:

      Love reading this, Debra! I’m thrilled you enjoyed the recipe!

  165. Reem Sameer says:

    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. Kelly Senyei says:

      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!

  166. Debbie Gilliam says:

    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. Kelly Senyei says:

      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.

  167. Patricia says:

    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!

    1. Kelly Senyei says:

      YUM! I’m so thrilled you enjoyed the recipe, Patricia!

  168. Tari York says:

    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

    1. Kelly Senyei says:

      Happy birthday to your son, Tari! Enjoy!

  169. Kenzie says:

    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. Kelly Senyei says:

      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!

  170. shani says:

    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. Kelly Senyei says:

      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.

  171. Debbie says:

    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

    1. Kelly Senyei says:

      Yay! I’m so thrilled you enjoyed the recipe, Debbie!

  172. Debbie says:

    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. Kelly Senyei says:

      Sounds like a delicious dessert! I’m so glad you enjoyed the recipe!

  173. Amy McMahon says:

    5 stars
    So easy and delicious! Perfect with apple pie.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Amy!

  174. Cheryl says:

    5 stars
    Just made this for the first time. It is wonderful! I added one Tbsp of good bourbon…yum

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Cheryl!

  175. Lisa Andrews says:

    Can this be frozen?

    1. Kelly Senyei says:

      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!

  176. Susie M says:

    5 stars
    This was so easy and quick to make.

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Susie!

  177. Eishah Abbasi says:

    Hi my sauce turned into chewy candies, how do I fix it to turn it back into a sauce please help

    1. Kelly Senyei says:

      Hi there! This is due to over-cooking the caramel so I’d recommend starting over.

  178. Crystal oh says:

    Hi, I would love to try this. How do you recommend we store this?

    1. Kelly Senyei says:

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

  179. Amy says:

    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.

    1. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe, Amy!

  180. Jan says:

    Very good and easy to make! It’ a keeper!

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you enjoyed the recipe, Jan!

  181. Karen says:

    5 stars
    Easy and excellent! Yummy!!!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Karen!

  182. MamaDe says:

    5 stars
    Delicious . Perfect!

    1. Kelly Senyei says:

      I’m so glad you enjoyed it!

  183. Jamal Sheikh says:

    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. Kelly Senyei says:

      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.

  184. Christine says:

    5 stars
    Quick and easy! Added some honey Jack to it with the vanilla.

    1. Kelly Senyei says:

      Awesome! I’m thrilled you enjoyed the recipe, Christine!

  185. Krista Daniel says:

    5 stars
    The recipe was super

    1. Kelly Senyei says:

      I’m thrilled you enjoyed it, Krista!

  186. Kara says:

    Hi! I was just wondering how much sauce this makes?

    1. Kelly Senyei says:

      Hi Kara – This recipe will make about 1 cup of butterscotch sauce.

  187. Sharon says:

    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

    1. Kelly Senyei says:

      That sounds amazing, Sharon! I’m so thrilled you enjoyed the recipe :)

  188. Judy says:

    i want a very thin outcome. can i achieve this with milk instead of heavy cream?

    1. Kelly Senyei says:

      Hi Judy! The thickness will be determined by how long you let the sugar cook.

  189. Judith Ramlow says:

    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. Kelly Senyei says:

      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. :)

  190. Priscilla says:

    5 stars
    Just had made this tasted it right away Perfect!
    Thank you

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Priscilla!

  191. Debbie says:

    5 stars
    Easy and delicious

    1. Kelly Senyei says:

      I’m thrilled you enjoyed it, Debbie!

  192. Leo says:

    I would like to know the best way to store this, and how long it will keep for?

    1. Kelly Senyei says:

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

  193. Chris De Silva says:

    5 stars
    Really good Kelly, I use it with my Mothers old Date cake recipie. Simply awesome
    Chris

    1. Kelly Senyei says:

      YUM! I’m thrilled you enjoyed the recipe, Chris!

  194. Ann Osborne says:

    5 stars
    Delicious and easy to make Personally think too much vanilla essence but very popular

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Ann!

  195. Ria says:

    Can I add this sauce to the Cake batter ?

    1. Kelly Senyei says:

      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!

  196. Maya Robles says:

    5 stars
    Delicious and divine go-to for topping on sticky date.

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Maya!

  197. Paula R says:

    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.

    1. Kelly Senyei says:

      YESSSS! I’m so thrilled you enjoyed the recipe, Paula!

  198. Alison says:

    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!

    1. Kelly Senyei says:

      Haha! I’m so thrilled you’ve been enjoying the recipe, Alison! :)

  199. Janie Nottingham says:

    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”

    1. Kelly Senyei says:

      What a story! Thrilled it all turned out in the end :)

  200. Susan says:

    5 stars
    Yummy!! And so easy to make.

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Susan!

  201. Judy says:

    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. Kelly Senyei says:

      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. :)

  202. Mary O says:

    Would this be good over gingerbread and a little spoonful of ice cream?

    1. Kelly Senyei says:

      That sounds amazing, Mary!

  203. Belle says:

    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. Kelly Senyei says:

      WOW! I’m so thrilled you enjoyed the recipe, Belle!

  204. Shirley Ruttàn says:

    Ac can you use.2% mil instead of heavy cream

    1. Kelly Senyei says:

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

  205. Lynn Marie Wheaton says:

    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!

    1. Kelly Senyei says:

      I’m so thrilled to read this, Lynn Marie!

  206. Hine says:

    5 stars
    Bursting with flavour and so so easy to whip up! Love this recipe

    1. Kelly Senyei says:

      Yay! I’m so thrilled you enjoyed the recipe!

  207. Diane says:

    5 stars
    Easy, quick,& will never buy it at the grocery store again!

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Diane!

  208. James Walker says:

    5 stars
    Love Butterscotch on Ice Cream. This is the best recipe.

    1. Kelly Senyei says:

      I’m thrilled you enjoyed it, James!

  209. Kym L says:

    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.

  210. Carla Marie Bratt says:

    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. Kelly Senyei says:

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

  211. Suzanne says:

    5 stars
    Super easy, fast, and SO tasty!!! Perfect balance and butterscotch flavor. Thank you so much for sharing! ❤️

    1. Kelly Senyei says:

      You are so welcome, Suzanne! I’m thrilled you enjoyed the recipe :)

  212. Akila says:

    5 stars
    Hello how long would this keep in the fridge?

    1. Kelly Senyei says:

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

  213. Carla says:

    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.

    1. Kelly Senyei says:

      You are so welcome, Carla! I’m thrilled you and your husband enjoyed it!

  214. Yolande says:

    5 stars
    Sorry, my rating for the butterscotch sauce was 5 stars and not 4!

    1. Kelly Senyei says:

      Awesome! Thanks so much, Yolande!

  215. Yolande says:

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

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe!

  216. Amy Yetzer says:

    How much does this measure out to be in the end?

    1. Kelly Senyei says:

      Hi Amy! This recipe yields 1 cup.

  217. Valerie says:

    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!!

    1. Kelly Senyei says:

      Butterbeer poke cake = YUM! I’m so thrilled you enjoyed the butterscotch sauce, Valerie!

  218. Anita says:

    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!!!

    1. Kelly Senyei says:

      YUM! I’m so glad you enjoyed the recipe, Anita!

  219. B MacDonald says:

    5 stars
    I can’t describe how great this tatses on vanilla and ice cream and it was so easy to make!

    1. Kelly Senyei says:

      YES! I’m so glad you enjoyed the recipe!

  220. Wendy says:

    Delicious butterscotch sauce but too salty. I will cut the salt in half the next time I make it.

    1. Kelly Senyei says:

      Hi Wendy – Did you use large-flake salt?

  221. Elizabeth Robbins says:

    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 :)

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Elizabeth!

  222. Eric says:

    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. Kelly Senyei says:

      Woohoo! I’m so glad you enjoyed the recipe, Eric!

  223. Mary Jane Abulon says:

    Thank you for this, I would love to give a try.

    1. Kelly Senyei says:

      I hope you enjoy the recipe!

  224. Elizabeth Robbins says:

    Could I substitute heavy cream with half and half (what I have on hand!)?

    1. Kelly Senyei says:

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

  225. Alicia says:

    5 stars
    So fast, easy & way yummier than store-bought butterbeer!

    1. Kelly Senyei says:

      Woohoo! I’m so glad you enjoyed the recipe, Alicia!

  226. m graves says:

    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!

    1. Kelly Senyei says:

      You are so welcome :)

  227. Lauren Stiers says:

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

    1. Kelly Senyei says:

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

  228. Rachel Roth says:

    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!

    1. Kelly Senyei says:

      Awesome!

  229. Lisa says:

    What temperature should it come up to on candy thermometer?
    Thank you looking forward to trying
    Lisa

    1. Kelly Senyei says:

      Hi Lisa! Aim for around 225°F :)

  230. M Graves says:

    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.

    1. Kelly Senyei says:

      Hi there! Sugar reaches the “soft ball” stage at 235°F :) I haven’t made butterscotch candies with this recipe however, I do have a recipe for Homemade Salted Caramels. Here’s the link if you’re interested: https://www.justataste.com/salted-caramels/

  231. Shilpa Modepalli says:

    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.

    1. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe!

  232. Gene says:

    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.

    1. Kelly Senyei says:

      I’m so sorry you didn’t enjoy the recipe, Gene.

  233. Cee says:

    Waiting for it to cool a bit.

    1. Kelly Senyei says:

      Enjoy!

  234. Mary Alice Merlin-Floyd says:

    5 stars
    I am making butterbeer and this was so easy to make thank you Kelly.

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Mary Alice!

  235. Rachel says:

    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. Kelly Senyei says:

      Amazing! I’m so thrilled you and your family enjoyed the recipe, Rachel!

  236. Brandy says:

    Can you can this sauce?

    1. Kelly Senyei says:

      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. :)

  237. Eliot Rose says:

    Hello
    I just made this but it came out very liquidy. What would you suggest.

    1. Kelly Senyei says:

      Hi Eliot – Did you boil it for the specified time?

  238. Ernesto Gonzalez says:

    Super good!!!!! We loved it!!! Can it stay out or Refrigeration?

    1. Kelly Senyei says:

      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.

  239. Connie Egan says:

    5 stars
    This is an awesome recipe and so easy to make!

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed it, Connie!

  240. Sidney Harrington says:

    5 stars
    Wow, wow, wow!! I just made it and it is fantastic!
    Thank you Kelly :)

    1. Kelly Senyei says:

      You are so welcome, Sidney! I’m glad you enjoyed it!

  241. Gaby Sauer says:

    5 stars
    Wonderfully uncomplicated and tastes delish!!!!

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Gaby!

  242. Kayla says:

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

    1. Kelly Senyei says:

      It would likely get too hard when mixed with a cold ingredient.

  243. Kelsey says:

    5 stars
    This was HEAVENLY!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Kelsey!

  244. Leili says:

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

    1. Kelly Senyei says:

      I’ve never tried that so, unfortunately, I can’t weigh in on this!

  245. Mango says:

    5 stars
    Excellent!!!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe!

  246. Rebecca says:

    5 stars
    Amazing! I served this over an apple cake. I could eat it with a spoon.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Rebecca!

  247. Karen Turner says:

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

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Karen!

  248. Sarah says:

    If I only have non stick pans can I use that or will it ruin my pan?

    1. Kelly Senyei says:

      That’ll still work!

  249. Nadia says:

    Hi! Can I use himalayan salt for this recipe? I don’t have any flake salt in my home. Thank you

    1. Kelly Senyei says:

      Absolutely!

  250. Mary says:

    If I wanted to use this to make chewy butterscotch candy, how long would I boil it for?

    1. Kelly Senyei says:

      Hi Mary! Sugar reaches the “soft ball” stage at 235°F :)

  251. Emily Pennock says:

    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. Kelly Senyei says:

      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!

  252. Lauren says:

    I only have table salt on hand- should I use the same amount?

    1. Kelly Senyei says:

      You’ll want to use less!

  253. Alexis Wright says:

    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. Kelly Senyei says:

      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!

  254. Jeanine Rose Carter says:

    Super on homemade cinnamon raisin bread pudding!

    1. Kelly Senyei says:

      YUM! I’m so glad you enjoyed the recipe, Jeanine!

  255. Casey says:

    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. Kelly Senyei says:

      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.

  256. T. Willi says:

    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!!!!!

    1. Kelly Senyei says:

      That sounds incredible! I’m so glad you enjoyed the recipe!

  257. Lauren says:

    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.

    1. Kelly Senyei says:

      I’m so glad you and your husband enjoyed the butterscotch sauce, Lauren!

  258. Jossie medina says:

    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

    1. Kelly Senyei says:

      Yes, glass jars/containers are best!

  259. Josie Medina says:

    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. Kelly Senyei says:

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

  260. Shawn says:

    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!

    1. Kelly Senyei says:

      Awesome! I’m so glad you enjoyed the recipe, Shawn!

  261. Bruno says:

    5 stars
    Thank you for this amazing recipe! It tastes so good, my famly loved it!

    1. Kelly Senyei says:

      I’m so thrilled to hear this, Bruno!

  262. Dale says:

    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?

  263. Jason says:

    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.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Jason!

  264. Louise says:

    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. Kelly Senyei says:

      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!

  265. Vanessa says:

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

    1. Kelly Senyei says:

      Yum! I’m so thrilled you enjoyed the recipe, Vanessa!

  266. Sandy says:

    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!

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Sandy!

  267. Cindy says:

    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!

    1. Kelly Senyei says:

      Thanks so much for your note on almond extract, Cindy! I’m thrilled you enjoyed the recipe. :)

  268. Greg says:

    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.

    1. Kelly Senyei says:

      Thanks so much for your comment, Greg! I’m thrilled you enjoyed the recipe!

  269. LeiLa says:

    5 stars
    *Vegan* Butterscotch:
    Just substitute the heavy cream with Oatmilk Creamer! Came out delicious! thank you!

    1. Kelly Senyei says:

      Amazing! I’m so thrilled you enjoyed the recipe!

  270. Willow says:

    5 stars
    Yum! Great recipe. My first time making butterscotch syrup and it was delicious! Thank you so much!!

    1. Kelly Senyei says:

      You are so welcome, Willow! I’m thrilled you enjoyed the recipe!

  271. Jossie M. says:

    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. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Jossie!

  272. John Indaba says:

    Can I use salted butter? Will it make a difference?

    1. Kelly Senyei says:

      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. :)

  273. Kathy says:

    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!!

    1. Kelly Senyei says:

      You are so welcome, Kathy! I’m thrilled you enjoyed the recipe!

  274. Joseph Ruggiero says:

    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

    1. Kelly Senyei says:

      Amazing! I’m so thrilled you enjoyed the recipe, Joseph!

  275. Mark says:

    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. Kelly Senyei says:

      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 :)

  276. KLEOPATRA PERRAKI says:

    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. Kelly Senyei says:

      Awesome – enjoy!

  277. Danielle says:

    Hey I was wondering how long the butter scotch lasts?

    1. Kelly Senyei says:

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

  278. Claire O'meara says:

    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❤

    1. Kelly Senyei says:

      Amazing! Enjoy!

  279. Susie says:

    5 stars
    Excellent & simple. My husband’s face lite up with pleasure with the first taste.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Susie!

  280. Jenn L says:

    5 stars
    Amazingly easy and so tasty! Will go great with our rum raisin bread pudding :)

    1. Kelly Senyei says:

      YUM! SO glad you enjoyed the recipe, Jenn!

  281. Patti says:

    5 stars
    Love this recipe. I’ve made it 3 times since I found it. Always turns out lovely

    1. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe, Patti!

  282. Steven Hoover says:

    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.

    1. Kelly Senyei says:

      Coffee + butterscotch = YUM! So thrilled you enjoyed the recipe, Steven!

  283. Nellie says:

    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.

    1. Kelly Senyei says:

      Sounds delicious!

  284. Helen says:

    5 stars
    Tastes awesome

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed it!

  285. Sam says:

    Hi I am in the UK. How much does 1/2 a stick of butter weigh? Thanks

    1. Kelly Senyei says:

      Hi Sam – Four tablespoons (1/2 stick) of butter is equal to 56 grams.

  286. Sarah K says:

    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. Kelly Senyei says:

      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. :)

  287. Kiruthika says:

    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. Kelly Senyei says:

      Hi! The key is to re-warm it before eating :)

  288. Ansley says:

    Hi! I wanted to make this for a large party I am having. Can you triple even quadruple the recipe?

    1. Kelly Senyei says:

      Yes! Depending on what size pans you have, I’d do two double batches.

  289. Cherie says:

    Sounds yummy. Fridgerate? How long does it keep?

    1. Kelly Senyei says:

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

  290. Tony says:

    By adding more heavy cream will the sauce be more lighter? Wanting to make this for a coffee drink

    1. Kelly Senyei says:

      Hi Tony – Are you trying to thin the sauce? It’s a pourable consistency as is :)

  291. Jennifer Seymour says:

    5 stars
    Delicious! It’s very thin, but thickens as it cools. The flavor is incredible

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Jennifer!

  292. Olivia says:

    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

    1. Kelly Senyei says:

      WOW! So thrilled you enjoyed the recipe, Olivia!

  293. Lynelle says:

    5 stars
    Easy and delicious! Perfect for my Pumpkin Bread Pudding! (I added cognac.) I recommend doubling the recipe.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe!

  294. han says:

    I love this recipe! It tastes delicious!

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed it!

  295. Natalie says:

    5 stars
    So easy to make. It took me 15 minutes including boiling time!
    Delish!

    1. Kelly Senyei says:

      Woohoo! I’m so glad you enjoyed the recipe, Natalie!

  296. Diane says:

    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. Kelly Senyei says:

      Hi Diane! Sugar reaches the “soft ball” stage at 235°F :)

  297. TERESA BALLERINI says:

    Can this sauce be canned dor later use? If so, how would it be done?

    1. Kelly Senyei says:

      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.

  298. Nita says:

    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. Kelly Senyei says:

      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!

  299. Daniel Hocking says:

    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.

    1. Kelly Senyei says:

      :) I hope you enjoy the recipe, Daniel!

  300. Pame Wight says:

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

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe!

  301. Chloe says:

    5 stars
    this is a foolproof, amazing tasting recipe! Thank you so much Kelly for the great recipe!

    1. Kelly Senyei says:

      You are so welcome, Chloe! I’m thrilled you enjoyed the recipe!

  302. Sue Chapman says:

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

    1. Kelly Senyei says:

      Woohoo!! I’m so thrilled you enjoyed the recipe, Sue!

  303. Hanna says:

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

    1. Kelly Senyei says:

      LOVE hearing this, Hanna!

  304. Georgina Revell says:

    5 stars
    Best ever butterscotch sauce and so easy

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Georgina!

  305. Natalie Hannay says:

    5 stars
    Delicious and very easy to follow