Recipe Card - Butterscotch Sauce

Max

Creamy butterscotch sauce in just 10 minutes with 5 simple ingredients. Perfect for desserts, ice cream, and more!

Prep Time 5

Cook Time 10

Course Dessert Sauce

Cuisine American Classic

Servings 5

Calories 104 kcal

Unsalted Butter 4 tablespoons: Provides the rich, creamy base for the sauce. You can control how salty the butter is by using plain butter. If you only have salted butter, reduce the added salt later.
Brown Sugar 1 cup: Adds the deep, molasses-like sweetness that defines butterscotch. Light or dark brown sugar both work, but dark offers a bolder flavor.
Heavy Cream ½ cup: Creates the luscious texture. You can substitute half-and-half for a lighter sauce, but the richness might be less pronounced.
Vanilla Extract 1 teaspoon: Enhances the flavors with its warm, aromatic sweetness. For a twist, try almond extract or a splash of rum.
Salt ¼ teaspoon: Balances the sweetness and deepens the overall flavor. Adjust based on preference.

Melt the butter: Put the unsalted butter in a medium-sized pot and set it over medium-low heat. Stir occasionally to ensure it doesn’t brown. Once fully melted, it will create the creamy base for your sauce.
Add the brown sugar: Stir in the brown sugar, ensuring it dissolves completely. Keep stirring for about 2-3 minutes until the mixture thickens slightly and turns glossy. This step caramelizes the sugar for that iconic butterscotch flavor.
Incorporate the cream: Slowly pour in the heavy cream while mixing the mixture all the time.
The mixture will bubble up—this is normal. Keep whisking until the sauce is smooth and velvety, about 3-4 minutes.
Flavor it up: Remove the saucepan from heat and stir in the vanilla extract and salt. These ingredients enhance the sauce’s depth and balance the sweetness beautifully.
Cool and serve: Allow the sauce to cool slightly before transferring it to a jar or serving. It thickens as it cools, making it perfect for drizzling over desserts or using as a spread.

Use High-Quality Ingredients: The flavor of your butterscotch sauce relies on rich butter, fresh cream, and flavorful brown sugar. Opt for high-quality ingredients to ensure the best results.
Watch the Heat: Keep the saucepan on medium heat to prevent the sugar and butter from burning. Stir frequently to avoid sticking or clumps.
Customize the Consistency: If you prefer a thicker sauce, let it simmer for an extra minute or two. For a thinner drizzle, reduce the simmering time or add a splash of milk after cooking.
Ingredient Substitutions: You can use coconut cream for a dairy-free version or add a pinch of cinnamon or nutmeg for a warm, spiced twist.
Double the Recipe: Planning to make extra for gifting or meal prep? Simply double the ingredients, but use a larger saucepan to prevent overflow during bubbling.
Storage: Move the butterscotch sauce to a jar or container that won’t let air in. Store it in the fridge for up to two weeks. Reheat gently in the microwave or on the stovetop, adding a splash of cream if needed to restore the smooth texture.
Freezing: To freeze, let the sauce cool completely and place it in a freezer-safe container. It can be frozen for up to three months. Thaw in the fridge overnight and reheat slowly while stirring to bring back its creamy consistency.

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