The Best Butterscotch Sauce Recipe
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The Best Butterscotch Sauce Recipe is one that keeps it simple; both in the ingredients and in the instructions.
The best butterscotch sauce need not be complicated at all. With just a few ingredients and only a few minutes preparation time, you may be serving this sweet, flavourful sauce more often than you think.
It's incredible on ice cream, on old fashioned steamed puddings like out Newfoundland Molasses Raisin Pudding. Especially good as a decadent addition to a slice of Homemade Apple Pie.
The butterscotch sauce is easily reheated on the stove or in the microwave. It will easily last for a couple of weeks in a covered container in the fridge.
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The Best Butterscotch Sauce Recipe
The Best Butterscotch Sauce Recipe is one that keeps it simple; both in the ingredients and in the instructions.
Ingredients
- ½ cup real dairy butter, salted
- 1 cup firmly packed brown sugar
- 1 cup whipping cream
- 2 teaspoon pure vanilla extract
- pics sea salt, optional
Instructions
- Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar. The darker the brown sugar you use the deeper the flavour of your sauce. I've used a light brown sugar in this instance because I was serving it with a molasses pudding and didn't want to overpower the flavour of the dessert. To serve over Ice cream, I would likely use a dark brown sugar.
- Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.
- Bring to a slow simmer for about 7 minutes but no longer. Allow the sauce to cool completely before serving it.
- Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.
- Makes about 2 cups
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
1 servingAmount Per Serving Calories 146Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 32mgSodium 89mgCarbohydrates 12gFiber 0gSugar 12gProtein 0g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Hi, I love your recipe for this sauce, which is the same as the sauce for the sticky toffee pudding without the molasses and the corn syrup. I love them both, and wanted to thank you for posting them. They are easy to make, and taste better than my old recipe. I plan to use these sauces in my own recipes, while giving you credit, of course. One last thing - you may want to correct a small spelling error in #2 of the instructions. I believe "from" should be "foam". Thanks again, and feel free to look through the recipes on my site too. Happy baking!
Thank you! I've loved butterscotch since I was small. Finding an incredible homemade recipe with quality ingredients is is all I could hope for and more! I look forward to trying this out!
Thank You for the recipe for butterscotch sauce!!! I could only find two of them and one was yours, everyone's into caramel sauce but not me I love butterscotch sauce not that other one , did it go instinct like the dinosaurs HAHAHAHAHAHA , just being silly but I thank you again, have a super day!!! 👍👍👍👍👍👍
@Carolyn, "extinct"
Love this butterscotch sauce. Made it so many times for my butterscotch cake and has never failed me!
I recently made your Chicolate Banana Walnut Coffee Cake recipe. When I was making the caramel sauce it didn't turn out my first try, so I tried it again, with still no success. So then I googled recipe for caramel sauce & noted that you were not supposed to stir the sauce which I had done on both my attempts, since your recipe did not say DO NOT STIR. So I tried it the third time without stirring & sauce came out perfectly. Was wondering if you could add the do not stir to your recipe. Thank you. The cake & caramel sauce was delicious.
I was just wondering if you knew what the difference would be if i used milk instead of whipping cream.
I would not attempt that. The sauce would likely split and be watery.
Are you supposed to stir the sauce while it simmers?
Love your recipe and truly believe simple is always the best ! Thank you !
This looks good and I'd love to try it. However, I'm curious what real dairy butter is. I thought all butter was real dairy. I guess I didn't realize there's different kinds of butters and wondering if this recipe needs some special type of butter.
I really meant no substitutes for real dairy butter.
Hi I live in South Africa, I love cooking and recipes. Thank you so much for the beautiful butterscotch recipe I only have one question, how much (ml or grams) is a pics of sea salt?
Too little to worry about. just the amount you can pinch between your thumb and forefinger.
Can half & half be substituted?
Sorry, no.
Oh.My.God! To say this recipe is divine, doesn’t even begin to cover it. I wanted to drink it like soup! I made it to go with a sticky toffee pudding, and I will never even look at other recipes. You nailed it. Perfect, easy, and with 3 simple ingredients. I think I might be in love with you Barry from St. John’s!
I’ve always struggled with caramel so I was expecting butterscotch to be a total failure. I was pleasantly surprised that with the use of a thermometer (butterscotch seemed done at 225f, just as my google search suggested) this recipe is fool proof. It tastes amazing. From now on, I’ll be subbing this recipe for caramel sauces.