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How to Make Butterscotch Sauce
How to Make Butterscotch Sauce
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Irresistible homemade butterscotch sauce with rich flavors of brown sugar, butter, and cream to elevate your desserts. Say goodbye to store-bought versions for good.
Ingredients:
  • 4 tablespoons unsalted butter
  • 1 cup dark brown sugar, firmly packed
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3/4 cup heavy whipping cream (preferably not ultra-pasteurized)
  • 1 1/2 teaspoons vanilla extract, plus more to taste
Instructions:
  • Prepare all ingredients before starting: Place the cream and brown sugar next to the pan, already measured and waiting. Butterscotch-making requires quick assembly, so having ingredients readily available is essential.
  • In a heavy bottomed, 2-quart stainless steel saucepan over low to medium heat, melt butter. Add dark brown sugar all at once just before the butter is fully melted. Stir with a wooden spoon until sugar is evenly wet, then mix in 1/2 teaspoon salt.
  • Increase heat to medium and cook, stirring occasionally until mixture transforms from wet sand to molten lava consistency, about 3 to 5 minutes. Be thorough in scraping the corners of the pot and closely observe the transformation.
  • Pour in all the cream, reduce the heat slightly, and gently whisk it into the mixture until fully incorporated, even if some lumps form. Keep stirring until the cream is fully blended and any lumps have dissolved.
  • Cook the mixture until it reaches 225°F, stirring occasionally, until slightly darkened in color and slightly thickened (it will thicken more as it cools). Clip a candy thermometer to the pot if using. Be cautious not to overcook if not using a thermometer.
  • Stir in the vanilla and let the mixture rest for a minute or two. Transfer to a non-reactive container, such as a stainless steel or glass bowl.
  • Adjust the flavor: Spoon a bit of the sauce to taste. Wait for it to cool slightly before sampling. Understand the essence of caramelized brown sugar and butter, and how it evolves into rich butterscotch. Enhance with additional vanilla extract (up to 1-1/2 teaspoons) and salt (up to 1/2 teaspoon). Keep tasting until you reach the perfect butterscotch flavor, allowing each spoonful to cool.
  • Chill the butterscotch sauce completely before storing it in a sealed glass container. It will last in the refrigerator for a month, if you can resist eating it all before then!

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