Love caramel but maybe find it a little fussy to make? Looking for a ridiculously easy dessert sauce? Then you need to try my homemade butterscotch sauce! Butterscotch is caramel’s easier and butterier cousin. What’s not to love?
Hello, all!
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 hummus. And blue cheese dressing. And dinner 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.
Homemade Dessert Sauce
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 recipe 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.
What do you need?
Ingredients
You’re going to need 5 common ingredients. Nothing fancy here, just simple done well!
- Brown Sugar – one 1/2 cup packed
- Butter – unsalted since it’s best to control the salt separately
- Cream – heavy cream aka double cream
- Vanilla – just a little but it makes a big difference!
- Kosher Salt – I like the larger grains of kosher over table salt
Tip: I like to use light brown sugar but you can substitute dark brown sugar for a more intense flavor.
Equipment
As far as equipment, you will need a medium saucepan or, if you’re really into sauces and puddings, a saucier. A saucier is a slope-sided 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.
- High end: All Clad Saucier (this is the one I have)
- Best Buy: Cuisinart Chef’s Pan (aka saucier)
Also, I would recommend a flat whisk for making this recipe (and any other sauce). I have this metal handled flat whisk
How to make this
To make homemade butterscotch sauce melt butter in a sauce pan. Add the sugar and mix in, then add the cream and bring to a boil. Boil for 5 minutes while stirring. Take off the heat and add the vanilla and salt.
Unlike caramel sauce where you have to worry about crystallization and checking temperatures, here things are very simple.
1. Melt butter and add sugar
Just melt your butter. Once it’s melted, add the brown sugar and whisk until it’s well mixed with the butter and warmed up.
2. Add cream
Then add the cream (it won’t boil up since nothing is too hot yet) and whisk well while bringing the whole mixture to a boil. You can see it’ll look all white at first since it’s not combined properly yet. But once the sauce warms up some more it will be a nice golden color.
3. Bring it to a boil
Now boil (gently!) for 5 minutes. In the photo everything is bubbling but not bubbling too high with the bubbles stacking up. That’s what you want.
4. Finish it up
After the 5 minutes are up, take it off the heat and add the vanilla and a bit of salt. Taste and add more salt if needed.
Tip: Be careful when tasting the HOT SUGAR SAUCE. Just dip your spoon in to coat it then blow on it to cool it enough that you won’t burn your mouth. Now taste. š
How to Use Butterscotch
There are many different ways to enjoy butterscotch. Basically anyway you love caramel you can use this instead! Here are a few ideas to get you started.
- Ice Cream – This may be my favorite! As you can see from two different photoshoots I did of butterscotch with ice cream. š
- Coffee – Iced coffees and hot lattes with a spoon of butterscotch, yum!
- Drizzled over Desserts – Apple Crisp Bars anyone? But also cakes, puddings, cookies
- Frostings/Fillings – You can mix it into pastry cream, whipped cream, buttercream frosting, and more
- Cocktails – Sweet martinis, as the syrup in an old fashioned, or how about a Hot Apple Pie Cocktail?
butterscotch vs caramel
Caramel sauce is made with white sugar and water which is brought to a boil until the the sugar caramelizes. Once the mixture has darkened and caramelized, it is taken off the heat where cream, butter, and vanilla are added. You will need a candy thermometer to make sure it doesn’t burn and overcaramelize and be careful about sugar crystals since they can cause it to solidify. Also, add that cream slowly or it will boil over!
Butterscotch sauce is made with butter and brown sugar which are mixed together and then combined with cream. Everything is brought to a boil and then vanilla and salt are added off heat. No candy thermometer, no worry about sugar crystals, no boiling over, just sweet dessert sauce.
If you try my recipe for Homemade Butterscotch Sauce, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
– Happy Eating, Annemarie
Homemade Butterscotch Sauce
Ingredients
- 4 tbsp (2 oz) unsalted butter,
- 1/2 cup packed light brown sugar,
- 1/2 cup heavy cream
- 1/4 tsp kosher salt, plus more to taste
- 1 tsp vanilla extract
Instructions
- 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 whisking until the sauce is smooth.
- Keep the sauce at a light boil for 5 minutes, whisking occasionally, reducing the heat on the burner if needed.
- 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 and enjoy.
Notes
- Inspiration: Recipe adapted from Smitten Kitchen - Ridiculously Easy Butterscotch Sauce.
- Brown Sugar: You can use either light or dark brown sugar in the recipe.
- Cooking the Sauce: The sauce will bubble vigorously and the bubbles will stack a bit but be careful not to let them get too much or too high or you may burn the sauce.
- Uses: I have used the sauce in some recipes such as: Hot Apple Pie Bourbon Cocktails and Apple Crisp Bars. You can use the sauce on ice cream, over cake, in buttercream frosting, in lattes or ice coffees, as a fruit dip and more!
- Storage: 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.
First published October 2015. Rewritten, expanded, and rephotographed.
Joanie says
Heaven on a spoon…….
justalittlebitofbacon says
Thanks! š My daughter agrees.
Cathy Johnson says
This is also great in a cup of coffee with a little cream!
justalittlebitofbacon says
It is! I love making homemade ‘fancy’ lattes and butterscotch latte is great one. š
Carolyn says
Oh Thank You so much, I love you haha!!! , everyone’s always got caramel sauce now but I’d rather have butterscotch I just love it so I thank you kindly! I will treasure this recipe and again thank you!!! šššš
justalittlebitofbacon says
You’re welcome! Butterscotch is a wonderful and neglected dessert sauce, and easier to make than caramel. š
Steak guy says
I decided to make it on a whim because i happend to have the igridiants and I love butter scotch. It is delicious.
justalittlebitofbacon says
Thanks! I’m glad you enjoyed it. š
Kathy Koster says
I haven’t tried this yet, but sounds good and easy. Does this need to be stirred or whisked as it cooks…
justalittlebitofbacon says
Yes, it does indeed need to whisked occasionally as it cooks. Thanks for asking!
Hannah says
Hi..can i share it..thanks
justalittlebitofbacon says
I’m not sure what you’re asking? I have share buttons if you want to share the post and there is certainly enough of the sauce to share.
September says
What makes this butterscotch? The ingredients list looks like caramel.
justalittlebitofbacon says
Hi! That is a very good question since they are similar sauces to begin with and people make variations which blur the lines between them even more. š Talking about the classic versions of each: A caramel sauce is made with white sugar and water – which caramelizes – and then cream is added, followed by a little butter. A butterscotch sauce is made with brown sugar and butter (no water), followed again by cream. Salt and vanilla are common additions to both. So, basically it’s white versus brown sugar and having the butter at the forefront rather than a little at the end. I hope this answers your question!
Also, while I enjoy making both, I think butterscotch is an easier sauce to make and less fussy than caramel.
Sandy says
Love the recipe!
justalittlebitofbacon says
Thank you!
Rhoni Ann says
Butterscotch sauce, floods of memories with those two little words. When I was in high school I worked at the local Dairy Queen (long since gone) but I remember that a banana split would have chocolate sauce, butterscotch sauce, strawberries, and crushed pineapple. On slow nights we would all take turns inventing milkshakes. Mine was the long running favorite, hot fudge and butterscotch. I would bring one to my little cousin every now and then. On special occasions my cousin and I would drive the 30 minutes to the NW corner of the state to get one of my favorite shakes, until we no longer had a DQ in our state. My cousin was more like my little sister and best friend then she was ever my cousin, she will always hold a part of my heart. And those road trips to just get a shake will forever stand out in my mind. Thanks for the memories today and for the recipe. As soon as summer arrives; I’ll be getting the ice cream making prepared for around of shakes the family will remember for a long time to come.
justalittlebitofbacon says
What a great story! Butterscotch is such a wonderfully nostalgic flavor. It’s gotten pushed aside by caramel and I think it’s time to bring it back. And I’m sure your cousin appreciated your special trips and times together.
Debbie B says
I can’t wait till this weekend to make this butterscotch sauce…I even have the same cute little sauce cup!! Thanks for sharing š
justalittlebitofbacon says
You do? My mom will be happy. I snagged it from her when I was looking for cute containers for photos. š And I hope you enjoy the butterscotch sauce as much as we did!
Debbie B says
Thanks, I’m sure I’ll love it!! How can you go wrong with those ingredients right? lol. I think you picked the perfect vessel for the butterscotch sauce!! And, I just have to say…we have good taste š I love my little cup. Where did your Mom get hers? I found mine at a shop here in Arizona where I live and I wish they would have had more than just the one. Even still, it was so cute I had to get it. Fortunately now, I’m always on the hunt for more lol. I have fun looking and usually find other treasures, so hey, even if can’t find anymore, I’m having a good time and I’m all about mixing and matching cute vintage dishes and glassware anyway š
justalittlebitofbacon says
Mom had hers for a very long time. I think it was a gift to her way back when it was new! She came by her vintage stuff by living a long time. š She was clearing out a few things and I got lucky.
Erin Jones says
How long does this last? Does it need to be refrigerated?
justalittlebitofbacon says
Hi! Thanks for your comment! I’m sorry that I didn’t add the storage instructions to the recipe. (I’ve updated it now.) Store the sauce in a sealed container in the refrigerator for up to two weeks.
Erin Jones says
Would it need to be kept cold for mailing?
justalittlebitofbacon says
I would say yes. It does have cream in it so I wouldn’t be comfortable having at room temperature for too long.
Thalia says
I’ve mastered salted caramel but never have I made a butterscotch sauce before. This recipe is definitely one I need to try Xx
justalittlebitofbacon says
Thanks! I do love a good salted caramel (one of my daughter’s favorites is chocolate cupcakes with salted caramel frosting) but, for some reason, I too never tried to make butterscotch. Now that I know how easy it is, I’m already thinking of other recipes to use with it.