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, and even as a decadent addition to a slice of Homemade Apple Pie.
The butterscotch sauce is easily reheated on the stove or in the microwave and will last for a couple of weeks in a covered container in the fridge.
Like this Butterscotch Sauce recipe?
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- 1/2 cup real dairy butter salted
- 1 cup firmly packed brown sugar
- 1 cup whipping cream
- 2 tsp pure vanilla extract
- pics sea salt optional
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.