This Butterscotch Sauce is thick and creamy and easy to make. Skip the butterscotch chips – making it from scratch is simpler then you may think and so worth it. Drizzle over ice cream or incorporate into other desserts. So good, you can lick it off the spoon!
I’ve never been a big fan of the butterscotch chips that come in a bag because they taste too artificial and so sweet it hurts my teeth. This butterscotch sauce is sweet but not over-powering. The addition of cream and butter make it creamy and smooth, making it easier to drizzle. A touch of vanilla extract and salt ties it all together and brings out the molasses flavor in the brown sugar. This sauce comes together in 10 minutes and can be used right away or stored for later use.
Butterscotch sauce is made by boiling brown sugar, butter, and sometimes cream to 225 degrees F. It’s a lot like caramel, but the difference between them is a result of using different sugars. Caramel uses white granulated sugar and butterscotch is made with brown sugar. The molasses in the brown sugar gives butterscotch a richer and more complex flavor.
How to make Butterscotch Sauce
- In a small/medium saucepan combine the sugar, butter and cream.
- Bring to a soft simmer and mix until butter is melted.
- Turn heat to medium and bring to a soft boil. Stir every few seconds.
- Boil for about 5-7 minutes or until temperature reaches 225. Or using a finger to swipe the spatula and it holds a clean line.
- Immediately take off heat, stir in vanilla and salt. Drizzle on top of ice cream, pour into a sealable glass container or incorporate into a dessert. Enjoy!
Tips + Tricks
- If you have a candy thermometer handy, set in saucepan and come up to 225 degrees F. This will ensure butterscotch sauce is thick. If you do not, swipe your finger on the spatula, if it leaves a clean line its done.
- Butterscotch sauce will harden slightly in the fridge, which is totally normal. Use a spoon to scoop out any amount you need and heat in microwave or on stove top to become pourable again.
- This is the thermometer (Polder Thermometer) I use, and it’s very handy in other situations. But a digital candy thermometer will work too.
- Because butterscotch sauce contains cream it will last about 2 weeks in the refrigerator.
- If any of the butter separates from the sauce mixture while cooling use a whisk and stir it to combine.
Happy Baking!
If you do try this Easy Butterscotch Sauce, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
Easy Butterscotch Sauce
- Total Time: 15 minutes
- Yield: 1 Cup Butterscotch Sauce 1x
Description
Quick and delicious, this Easy Butterscotch Sauce is best drizzled over ice cream or incorporated in other desserts. So good, you can lick it right off the spoon.
Ingredients
- 2/3 cup heavy cream
- 1/2 cup brown sugar
- 4 tablespoons butter cut into 4 slices
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon salt (plus 1/4 teaspoon for salted butterscotch)
Instructions
- In a medium sized saucepan, stir together heavy cream, brown sugar and sliced butter on medium/low heat. Butter will take about 2-3 minutes to melt.
- Once butter has melted, turn heat up to medium and continue stirring.
- About 5-7 minutes the mixture will start to thicken and bubble. If using a candy thermometer, the temperature should be 225 degrees F. If you do not have a thermometer, swipe a finger on the spatula. If it leaves a clear line it is done.
- Remove from the heat, add vanilla and salt. If you want to make salted butterscotch, add the additional 1/4 tsp. Pour into a sealable glass jar or using in another dessert or on top of ice cream.
Notes
- Butterscotch sauce will harden slightly in the fridge, which is totally normal. Use a spoon to scoop out any amount you need and heat in microwave or on stove top to become pourable again.
- I love this Polder thermometer. It’s very handy in other situations. But a digital candy thermometer will work too.
- Because this butterscotch sauce contains cream it will last about 2 weeks in the refrigerator.
- If any of the butter separates from the sauce mixture while cooling use a whisk and stir it to combine.
- Prep Time: 5
- Cook Time: 10