Love caramel sauce? Looking for a ridiculously easy dessert sauce? Then you need to try and make butterscotch sauce! Butterscotch sauce is caramel sauce’s easier and butterier cousin. What’s not to love?
There are a number of things I’ve resisted making over the years. Either because they seemed too difficult. Or because I could buy what I thought were reasonable versions of them in the store. Or both.
Things like buttercream frosting. And chicken stock. And bread. I now make all of these myself on a regular basis since they are both a great deal easier than I realized and also so much better than just about any version that I can buy in the store.
I’m now adding butterscotch sauce to the list.
This version here I have adapted from The Smitten Kitchen’s Ridiculously Easy Butterscotch Sauce (who adapted it from a source who in turn adapted from a source – if you want a basic, no-frills butterscotch sauce this seems to be the one to make). I found this recipe when I did a little search after deciding I needed to make some.
And, yes, it is ridiculously easy, as well as ridiculously tasty.
A few minutes to assemble the ingredients and a few minutes more stirring the sauce on the stove top and you are done! You have thrown off the shackles of artificial colors and flavors, and unpronounceable additives, and whatever else they put in the butterscotch sauce you can buy in the store.
Now that you have this sauce in your repertoire, you can add it to my recipe for Hot Apple Pie Bourbon Cocktails or in my Apple Crisp Bars. Spoon it over ice cream. Drizzle it on cake. Whip it into a buttercream frosting for brownies or cupcakes. Make it into a filling for sandwich cookies! The possibilities are endless.
For this recipe I used my saucier. A saucier is a slope-side sauce pan that is great for making…well, sauces since it has curved sides which allow you to whisk without encountering hard to reach edges. I have the All-Clad Saucier Pan. There are certainly less expensive sauciers on the market which will do the job just fine (don’t feel you need to buy an expensive pan just to make butterscotch sauce!), but I love the weight of this pan and one thing All-Clad does is make really excellent pans that will last you a lifetime. I use the pan for gravies and cheese sauces and risotto and polenta and now for butterscotch sauce.
Also, I would recommend a flat whisk for making this sauce (and any other sauce). I have this metal handled flat whisk. It’s well made and is easy to clean with no plastic parts to break down.
– Happy Eating, Annemarie
- 4 tbsp unsalted butter, 1/4 cup or 2 oz
- 1/2 cup light brown sugar, packed (you can use dark as well - I like light)
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- Melt butter in a sauce pan on medium heat.
- Add brown sugar and whisk to mix it into the butter. Then add the cream and bring the sauce to a boil.
- Keep the sauce at a light boil for 5 minutes, whisking occasionally, reducing the heat of the burner if needed. By a light boil I mean the sauce should be bubbling but you don't want the bubbles to be stacking on top of each other, something that happens easily when cooking sugary sauces.
- Remove the pan from the heat. Add the salt and vanilla. Taste and add more of either if you want to pump up the flavor a bit more.
- Let the sauce cool to room temperature. Store in a sealed container in the refrigerator for up to 2 weeks. When chilled, the sauce is pretty solid so warm it back up in saucepan on medium heat for a few minutes if you need it to be pourable.
This sauce is wonderful in my Hot Apple Pie Bourbon Cocktails.