5 Minute Butterscotch Sauce

Once you make this sauce you'll never go back to store-bought again. It's so good and so easy!
Course Dessert
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Servings 12 tablespoons
Calories 85 kcal
Author Just a Little Bit of Bacon


  • 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


  1. Melt butter in a sauce pan on medium heat.
  2. Add brown sugar and whisk to mix it into the butter. Then add the cream and bring the sauce to a boil.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

This sauce is wonderful in my Hot Apple Pie Bourbon Cocktails.