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Butterscotch Sauce
Butterscotch sauce has a sweet, buttery, and rich flavor that makes it ideal to pour over ice cream, pancakes, waffles, or enjoy straight out of the jar.
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With its decadent, luxurious flavor, this butterscotch sauce is one of those things that just makes everything better! The sweet, buttery, and rich flavor makes it ideal to pour over ice cream, pancakes, or waffles, or enjoy straight out of the jar. This easy-to-make, old-fashioned butterscotch sauce will make all your favorite treats unforgettable.
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All you need is four simple ingredients to make your own butterscotch sauce that tastes much better than any store-bought sauce. Butter, sugar, heavy whipping cream, and vanilla extract combine to make a butterscotch sauce that is simply irresistible.
You can use the butterscotch sauce as a dip, pour it over ice cream sundaes or cake, or even add it to your coffee for a sweet and creamy treat. A favorite way to enjoy this homemade sauce is on top of vanilla ice cream along with a dollop of whipped cream and a cherry on top.
Silky smooth, and packed with the delicious flavors of butter and brown sugar, just the thought of butterscotch sauce will make your mouth water. The butterscotch sauce will taste amazing no matter how you enjoy it!
Butterscotch Sauce Ingredients
- Butter - salted sweet cream butter
- Sugar - dark brown sugar
- Whipping cream - heavy whipping cream
- Vanilla extract
The butterscotch sauce will thicken as it cools. Once it is completely cool, if it is too thick to pour smoothly, it can be reheated for 10 to 15 seconds at a time in the microwave to make it more pourable.
This homemade dessert sauce will freeze well. Consider making a big batch of butterscotch sauce and keep it for later.
If you want a slightly salty kick, you can add ⅛ teaspoon of kosher salt to your sauce. Remember to keep a close eye on your mixture and follow the boiling time closely, as you don’t want it to burn to the bottom of your pan.
How to Make Butterscotch Sauce
FIRST STEP: Using a 2 to 3-quart heavy-bottomed saucepan over medium heat, add the butter and stir until melted.
SECOND STEP: Whisk in the brown sugar and heavy cream. Continue to whisk just until the sugar dissolves. Stop whisking and allow the mixture to boil for 4 minutes. Do not stir.
THIRD STEP: Remove from the heat and stir in the vanilla extract. Allow the butterscotch sauce to sit for 10 to 15 minutes. Pour into a ½ pint mason jar. The longer the sauce sits, the thicker it will get.
How long will this homemade butterscotch recipe last?
This easy homemade butterscotch sauce can be kept in the fridge in a glass jar or airtight container for up to two weeks or in the freezer for up to three months.
What is the difference between butterscotch and caramel sauce?
While both are similar and are delicious on top of desserts, caramel sauce is made with granulated sugar, while butterscotch sauce is made with brown sugar. You can use either dark or light brown sugar for your butterscotch sauce.
Can I use unsalted butter instead of salted butter?
You can also use unsalted butter instead of salted sweet cream in this easy recipe.
Can I use regular milk instead of heavy cream?
We have not tried this, but I think this would work fine. Your butterscotch sauce may be ever so slightly less creamy but still delicious.
How to Store Butterscotch Sauce
IN THE FRIDGE: Store homemade butterscotch sauce in the refrigerator for up to 2 weeks. When you are ready to serve the sauce, remove the lid and microwave for 25-30 seconds. Stir well, or screw the lid back on and gently shake and pour.
IN THE FREEZER: You can freeze this creamy butterscotch sauce recipe in a freezer-safe container for up to three months.
Butterscotch Sauce
Butterscotch sauce has a sweet, buttery, and rich flavor that makes it ideal to pour over ice cream, pancakes, waffles, or enjoy straight out of the jar.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 8
Ingredients
- ½ cup salted sweet cream butter
- 1 cup dark brown sugar packed
- 1 cup heavy whipping cream
- 1½ teaspoons vanilla extract
Instructions
- Using a 2 to 3-quart heavy-bottomed saucepan over medium heat, add the butter and stir until melted.
- Whisk in the brown sugar and heavy cream. Continue to whisk just until the sugar dissolves. Stop whisking and allow the mixture to boil for 4 minutes. Do not stir.
- Remove from the heat and stir in the vanilla extract. Allow the butterscotch sauce to sit for 10 to 15 minutes. Pour into a ½ pint mason jar. The longer the sauce sits, the thicker it will get.
Nutrition
Calories: 310kcal | Carbohydrates: 28g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 107mg | Potassium: 69mg | Sugar: 28g | Vitamin A: 792IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 0.2mg
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