This easy Butterscotch Sauce is rich, creamy, and decadent. Skip the store-bought jars and make this homemade version with only five simple ingredients.
This sauce comes together quickly and tastes far better than anything from the store. With butter, dark brown sugar, heavy cream, a pinch of salt and a splash of vanilla, you’ll have a velvety, pourable butterscotch perfect for desserts and treats.
Use it to dress up ice cream, banana splits, peach bread pudding or drizzle it over brownies and waffles. The uses are endless and this recipe makes enjoying homemade butterscotch simple and satisfying.
What is Butterscotch Sauce Made Of?
Traditional butterscotch sauce is made from butter, brown sugar, heavy whipping cream, salt and vanilla. Brown sugar gives the sauce its deep, caramelized molasses flavor, while butter and cream create the silky texture. This recipe uses just those five ingredients for an authentic, classic taste.
Ingredients
- Unsalted butter
- Dark brown sugar, firmly packed
- Kosher salt (just a pinch to enhance flavor)
- Heavy whipping cream, cold
- Pure vanilla extract
Full ingredient amounts are listed in the recipe card below.
How to Make Butterscotch Sauce
Step 1. In a medium saucepan over medium heat, melt the butter. Whisk in the dark brown sugar and salt until combined, then add the heavy whipping cream and whisk until smooth.
Step 2. Bring the mixture to a gentle boil, then reduce to a low boil and cook for 3–4 minutes, stirring frequently, until the sauce is smooth and no longer grainy. Remove from heat and stir in the vanilla. Let the sauce cool slightly; it will thicken as it rests.
Frequently Asked Questions
Store cooled sauce in an airtight container in the refrigerator for up to 2–3 weeks. A glass jar or mason jar works well. To reheat, warm gently in the microwave or over low heat on the stove, stirring frequently. Avoid bringing it to a full boil when reheating to prevent graininess or separation. The sauce will thicken when cold; just rewarm briefly to thin it for pouring.
The primary difference is the sugar used: caramel is typically made with granulated white sugar, while butterscotch uses brown sugar, which adds molasses flavor. Butterscotch always includes butter; caramel recipes sometimes omit butter. Caramel often requires a candy thermometer and careful cooking to avoid crystallization, whereas this simple butterscotch sauce does not.
How to Use?
- Ice cream: Warm butterscotch is perfect over vanilla or no-churn ice cream.
- Shortbread cookies: Dip cookies or drizzle the sauce over them for an extra treat.
- Apple pie: Drizzle over each slice before serving.
- Dipping sauce: Use as a dip for apple slices, strawberries, pineapple and other fruit.
- Brownies: Drizzle over brownies and top with ice cream for an indulgent dessert.
- Peach cobbler: A spoonful of butterscotch pairs beautifully with warm peaches.
- Waffles: Top waffles and pancakes with butterscotch and whipped cream.
- Coffee: Add a spoonful to coffee, iced coffee or frappes for a sweet, buttery flavor.
Expert Tips
- Choose dark brown sugar if possible: it gives a deeper molasses flavor and richer color, though light brown sugar will work in a pinch.
- Don’t overboil: Cook only until the sauce is smooth and slightly thickened. It will continue to set as it cools. Overcooking can make the sauce too thick or chewy.
- Reheat gently: Warm slowly and stir frequently to restore a pourable consistency without separating.
More Homemade Sauce Recipes
- Homemade Caramel Sauce
- Hot Fudge Sauce
- Blueberry Sauce
- Homemade Strawberry Sauce
Do yourself a favor and make this homemade butterscotch sauce today — it’s quick, simple, and delicious.
Homemade Butterscotch Recipe
Ingredients
- 4 Tablespoons unsalted butter
- 3/4 cup dark brown sugar, firmly packed
- 1/2 teaspoon kosher salt
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Melt butter in a saucepan over medium-high heat. Whisk in the brown sugar, salt and heavy whipping cream until fully combined.
- Bring the mixture to a gentle boil, then lower the heat to maintain a low boil and cook 3–4 minutes, stirring frequently, until the sauce is smooth and not grainy.
- Remove from heat and stir in the vanilla extract.
- Allow the sauce to cool slightly; it will thicken as it sits. Serve warm or store chilled.
Nutrition Facts
Carbohydrates: 14 g,
Protein: 0.3 g,
Fat: 7 g