If you are looking to elevate your desserts with a rich, buttery touch that melts beautifully into every bite, this Butterscotch Sauce Recipe is an absolute must-try. It’s incredibly simple to make yet delivers a luscious depth of flavor that’s both sweet and slightly salty, perfectly balancing comfort and indulgence. Whether drizzled over ice cream, pancakes, or even enjoyed straight from the spoon, this sauce will quickly become your new favorite topping to keep on hand.
Ingredients You’ll Need
Gathering the right ingredients for this Butterscotch Sauce Recipe is easier than you might think. Each component plays a vital role in creating that signature smooth, caramelized flavor and irresistibly creamy texture.
- 8 Tablespoons unsalted stick butter: This provides a rich, creamy base and the essential buttery flavor that defines butterscotch.
- 1 ½ cups dark brown sugar (packed): The molasses in dark brown sugar gives the sauce its deep, caramel color and that smoky sweetness.
- ½ teaspoon flaked salt (like Maldon’s): A pinch of salt perfectly balances the sweetness and enhances the overall flavor complexity.
- 1 cup heavy whipping cream: Adds a silky texture and velvety smoothness that makes the sauce so luscious.
- 2 teaspoons vanilla extract: Brings warmth and a subtle aromatic sweetness to round off the flavor.
How to Make Butterscotch Sauce Recipe
Step 1: Melt the Butter
Start by melting the unsalted stick butter in a medium-sized saucepan over medium heat. The butter’s richness forms the foundational flavor and gives the sauce that signature smooth silkiness.
Step 2: Add Brown Sugar and Salt
Once the butter has fully melted, stir in the dark brown sugar and flaked salt. Use a silicone spatula to mix everything together evenly. The brown sugar’s molasses content begins to develop that iconic butterscotch taste.
Step 3: Bring to a Boil
Increase the heat slightly until the mixture comes to a boil. Keep stirring frequently to prevent burning and ensure the sugar dissolves completely into the butter.
Step 4: Maintain a Low Boil
Reduce the heat just enough to maintain a steady low boil for 2 to 3 minutes. Continue stirring often, allowing the mixture to thicken and deepen in flavor as the sugars caramelize gently.
Step 5: Add Heavy Cream
Pour in the heavy whipping cream and return the mixture to a low boil. The addition of the cream transforms the sauce by adding smooth creaminess and balancing the sweetness.
Step 6: Cook and Stir
Let the sauce cook for an additional 3 to 4 minutes, stirring frequently so it doesn’t stick or scorch. This stage helps the sauce thicken to just the right consistency for drizzling.
Step 7: Add Vanilla and Final Salt
Remove the sauce from heat and stir in the vanilla extract and a final pinch of salt. These elements enhance the depth and add a subtle aromatic finish to your homemade butterscotch sauce.
Step 8: Cool Slightly
Allow the sauce to cool for a few minutes before transferring it to a glass jar or container. As it cools, it will continue to thicken, so keep that in mind when deciding how thick you want it.
Step 9: Store and Reheat
Keep the sauce refrigerated and when you want to use it, rewarm gently by microwaving in short intervals, stirring in between to preserve its smooth texture. This Butterscotch Sauce Recipe stays fresh for 2 to 4 weeks when stored properly.
How to Serve Butterscotch Sauce Recipe
Garnishes
A drizzle of this buttery, caramel-kissed sauce over your desserts instantly creates a wow moment. Top it with a sprinkle of flaky sea salt or toasted nuts to add an extra crunch and elevate the serving presentation.
Side Dishes
This sauce isn’t just for sweets—it pairs beautifully alongside vanilla ice cream, fresh baked bread pudding, or even pancakes and waffles to add a luscious finish to breakfast and brunch favorites.
Creative Ways to Present
Get creative by using the butterscotch sauce as a dip for sliced apples, a drizzle over roasted sweet potatoes, or even as a luxurious layer in parfaits and trifles. The versatility of this Butterscotch Sauce Recipe is one of its best qualities.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your butterscotch sauce in an airtight glass container in the refrigerator. It will keep well for 2 to 4 weeks, making it perfect to prepare ahead for whenever you need a quick indulgent topping.
Freezing
You can freeze this sauce for longer storage by sealing it tightly in a freezer-safe container. Thaw it overnight in the fridge and give it a good stir before reheating to bring back that silky smooth texture.
Reheating
To reheat, microwave in short bursts of 20 to 30 seconds, stirring in between each interval. This helps prevent overheating and separates the fat from the sauce, keeping it creamy and perfect for drizzling every time.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand, but reduce or omit the extra salt in the recipe to avoid an overly salty sauce. Using unsalted butter gives you more precise control over the flavor.
What can I substitute for heavy cream?
If you don’t have heavy cream, full-fat coconut milk or evaporated milk can work as alternatives, though the flavor and texture will be slightly different. Heavy cream ensures the richest, creamiest butterscotch sauce.
How thick will the butterscotch sauce be when cooled?
The sauce thickens further as it cools; it should be pourable but thick enough to cling beautifully to desserts. If it becomes too stiff, a quick reheat or stirring in a splash of cream can loosen it up.
Is this Butterscotch Sauce Recipe suitable for vegan diets?
This classic recipe contains dairy butter and cream, so it isn’t vegan as is. However, you can experiment with vegan butter and coconut cream substitutes to create a similar butterscotch flavor that fits vegan preferences.
Can I double this recipe?
Absolutely! This recipe scales up easily, but make sure to use a larger saucepan and maintain careful stirring during cooking to prevent burning. Doubling means more sauce to keep in your fridge for all your dessert cravings.
Final Thoughts
Diving into this Butterscotch Sauce Recipe is like welcoming a warm hug from your kitchen. It’s super simple yet utterly delightful, turning everyday desserts into decadent treats in just minutes. Don’t hesitate to make a batch today and discover just how wonderfully versatile and delicious homemade butterscotch sauce can be. Your sweet tooth will thank you!
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Butterscotch Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy butterscotch sauce features a perfect balance of buttery sweetness and deep caramel notes from dark brown sugar. Made with simple ingredients like butter, brown sugar, cream, and vanilla, it is an easy-to-make sauce that adds a luxurious touch to desserts like ice cream, cakes, and pies. Its smooth texture and decadent flavor make it a versatile topping that’s sure to impress.
Ingredients
Butterscotch Sauce Ingredients
- 8 Tablespoons unsalted stick butter
- 1 ½ cups dark brown sugar (packed)
- ½ teaspoon flaked salt (such as Maldon’s)
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Melt Butter: In a medium-sized saucepan, melt the butter over medium heat until fully melted and bubbling gently.
- Add Brown Sugar and Salt: Stir in the packed brown sugar and flaked salt using a silicone spatula until fully combined with the melted butter.
- Boil Mixture: Bring the mixture to a boil, stirring frequently to prevent burning and to incorporate the sugar well.
- Maintain Low Boil: Reduce the heat to keep a steady low boil for 2-3 minutes while continuing to stir frequently to develop the butterscotch flavor and thicken the sauce.
- Add Cream: Slowly add the heavy whipping cream and bring the mixture back up to a low boil, stirring continuously to combine smoothly.
- Cook Further: Continue cooking the sauce for an additional 3-4 minutes, stirring often to ensure it thickens evenly and does not stick to the pan.
- Add Vanilla and Salt: Remove the pan from heat and stir in the vanilla extract and an additional pinch of salt for enhanced depth of flavor.
- Cool and Store: Allow the sauce to cool slightly before transferring it to a glass jar. The sauce will thicken more as it cools to a perfect pourable consistency.
- Reheat as Needed: Store in the refrigerator for up to 2-4 weeks. When ready to use, rewarm slowly by microwaving the jar for 20-30 seconds at a time, stirring intermittently until heated through.
Notes
- Use high-quality unsalted butter and dark brown sugar for the richest flavor.
- Stirring frequently throughout cooking prevents burning and ensures a smooth texture.
- The sauce thickens further as it cools, so do not overcook to an excessively thick consistency while on the heat.
- If the sauce becomes too thick after refrigeration, reheat gently to restore pourability.
- Flaked sea salt adds a nice finishing touch but can be omitted or substituted with regular salt.
- This sauce complements ice cream, pancakes, waffles, cakes, and other desserts beautifully.
