The Best Butterscotch Sauce Recipe is one that keeps it simple; both in the ingredients and in the instructions.

The Best Butterscotch Sauce Recipe

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 Best Butterscotch Sauce Recipe

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.

Steamed Molasses Raisin Pudding

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The Best Butterscotch Sauce Recipe

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16 servings

The Best Butterscotch Sauce Recipe

Name: The Best Butterscotch Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16 servings
Cuisine: American
Ingredients: 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

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

The Best Butterscotch Sauce Recipe is one that keeps it simple; both in the ingredients and in the instructions.

Ingredients

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

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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Nutrition Information

Yield

Serving Size

1 serving
Amount Per Serving Calories 146 Total Fat 11g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 3g Cholesterol 32mg Sodium 89mg Carbohydrates 12g Fiber 0g Sugar 12g Protein 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.

Updated March 28, 2019.

Comments

Dawn (Nana)
July 8, 2016 at 4:34 pm

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!

Robbie
September 1, 2017 at 9:39 pm

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!

Carolyn
September 12, 2017 at 1:16 pm

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!!! 👍👍👍👍👍👍

Prerna Paul
October 24, 2017 at 6:14 pm

Love this butterscotch sauce. Made it so many times for my butterscotch cake and has never failed me!

Gail Miles
June 15, 2018 at 11:45 am

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.

Meg
January 13, 2019 at 9:26 pm

I was just wondering if you knew what the difference would be if i used milk instead of whipping cream.

- Barry C. Parsons
  March 28, 2019 at 3:17 pm
  
  I would not attempt that. The sauce would likely split and be watery.
  
Elsie
March 29, 2019 at 11:45 am

Are you supposed to stir the sauce while it simmers?

2pots2cook
April 1, 2019 at 2:08 pm

Love your recipe and truly believe simple is always the best ! Thank you !

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The Best Butterscotch Sauce Recipe