How to Make Butterscotch Sauce

Recipe By Tessa Arias
  |  
January 13th, 2016
Filed Under: Dessert | How To | Videos

How to Make Butterscotch Sauce from scratch in just 10 minutes! Just as good as caramel but so much easier. Can be made ahead of time. Full step-by-step video included. This recipe makes 1 1/3 cups sauce.

Yield:

Prep Time: 5 minutes

Cook: 5 minutes

How to Make Butterscotch Sauce from scratch in just 10 minutes! Just as good as caramel but so much easier. Can be made ahead of time. Full step-by-step video included.

Tessa's Recipe Rundown...

Taste: I love butterscotch because it’s sweet without being one dimensional. And I super love adding salt in order to really bring out all the flavors!
Texture: Thick, rich, and perfectly pourable.
Ease: Practically fool proof, quick, and much simpler than caramel.
Appearance: I mean, it doesn’t look like a whole lot, but it’s practically liquid gold!
Pros: Never buy store-bought butterscotch again.
Cons: None! I love that this stays good for 2 weeks, though I doubt it’ll last that long.
I make this again? Mmmhm.

I can’t believe I’ve never shared a recipe for butterscotch before.
How to Make Butterscotch Sauce from scratch in just 10 minutes! Just as good as caramel but so much easier. Can be made ahead of time. Full step-by-step video included.
I’m always rambling on about how the best chocolate chip cookies have a slight butterscotch flavor to them. You know, that caramelized complex sweet flavor that sends you into crazy cravings mode where you NEED SOMETHING SWEET STAT just thinking about ti. Anyone know what I’m talking about?
How to Make Butterscotch Sauce from scratch in just 10 minutes! Just as good as caramel but so much easier. Can be made ahead of time. Full step-by-step video included.
Well, some sweets develop a butterscotch-like flavor due to a high portion of brown sugar and butter getting cooked. That’s basically what butterscotch is, and if you peek at the ingredients below it’s 5 simple ingredients and just 10 minutes until you have liquid gold, aka butterscotch, ready to be guzzled. Okay, maybe not guzzled. Drizzled onto ice cream? Drizzled onto everything? This stuff is addictive.
How to Make Butterscotch Sauce from scratch in just 10 minutes! Just as good as caramel but so much easier. Can be made ahead of time. Full step-by-step video included.

I love butterscotch sauce because it’s so surprisingly easy and just as good as caramel in my book. Plus it keeps well in the fridge for a while, though I doubt much time will pass before it all vanishes. I created a quick video below to show you just how doable this is. My goal is for you to never buy store-bought butterscotch again!

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How to make
Butterscotch Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
How to Make Butterscotch Sauce from scratch in just 10 minutes! Just as good as caramel but so much easier. Can be made ahead of time. Full step-by-step video included. This recipe makes 1 1/3 cups sauce.

Ingredients

  • 1 stick (113 grams) unsalted butter
  • 1 1/2 cups (300 grams) packed dark brown sugar
  • 1 1/2 teaspoons fine sea salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2 tablespoons dark liquor, optional

Directions

  1. In a large heavy saucepan or skillet over medium heat, melt the butter. Add the sugar, salt, and cream and stir with a rubber spatula until combined. Without stirring, let the mixture cook at a bubbling simmer for three minutes. Be careful not to boil too long, or you’ll end up with chewy butterscotch candies instead of a sauce.

  2. Remove from heat and let cool slightly before stirring in the vanilla extract. Pour into a resalable container, preferably glass. Don’t scrape the sides of the pan into the container or you may end up with gritty pieces of undissolved sugar. You should end up with about 1 1/3 cups sauce.

  3. Serving and Storage: The sauce should be served warm. It can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    taylor @ Food Faith Fitness — January 15, 2016 at 4:53 am

    These look so mouthwatering! Don’t mind me over here drooling over it’s goodness! If only I had some to shovel in my face right now 🙂

  2. #
    oskar. — January 16, 2016 at 5:51 pm

    you have page in Spanish

  3. #
    Rach's Recipes — January 23, 2016 at 11:43 am

    I assume you add the liqueur with the vanilla? Any suggestions – rum seems too strong? Amaretto? Frangelico? Cognac? Brandy?

  4. #
    Ema — February 14, 2016 at 9:47 am

    Uuuuuummm

  5. #
    Carol Rhodes-Rice — March 14, 2016 at 12:40 pm

    I would also like to know what kind of liqueur you recommend?

    • #
      Tessa — March 14, 2016 at 1:59 pm

      I’d start with a tablespoon and taste and adjust from there.

  6. #
    Katiekate — April 5, 2016 at 4:16 pm

    Your recipe has so little butter compared to mine and I’m going to try it. I’ve only made butterscotch once and, though it was delicious, it was grainy which bothered me. Once the dairy was in there I didn’t dare try cooking it more to dissolve. I was wondering if I had started by dissolving the sugar in a little water first until dissolved, would that solve my grainy problem? And in my research I read that too much stirring can cause crystallization which would yield a grainy result. A couple of your photos looked like it may have been grainy and a couple looked very smooth … did you find any graininess?

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