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–+ servings
Pouring butterscotch sauce on vanilla ice cream.

Butterscotch Sauce

By Tammy Spencer
Butterscotch Sauce is quick & easy to make with only five common ingredients. Richly flavored, it's great poured on ice cream, drizzled on fruit pies & tarts, and stirred into whipped cream. So much better than store bought sauce!
5 from 3 votes
Cook Time10 minutes
Cooling Time30 minutes
Total Time40 minutes
Servings: 16 tablespoons
Calories: 78kcal

Special Equipment

Ingredients

  • 4 tablespoons (56 grams) unsalted butter
  • ½ cup (110 grams) dark brown sugar, packed, see Recipe Notes
  • ½ cup (114 grams) heavy cream
  • ½ teaspoon (1 teaspoon) sea salt flakes, see Recipe Notes
  • 1 teaspoon (1 teaspoon) pure vanilla extract
  • 1 to 2 tablespoons bourbon, or your favorite liqueur (optional), see Recipe Notes

Instructions

  • In a small heavy bottomed saucepan, melt 4 tablespoons unsalted butter over medium heat.
  • Add ½ cup dark brown sugar, ½ cup heavy cream, and ½ teaspoon sea salt flakes, stirring until the mixture is combined and the sugar has melted.
  • Bring the mixture to a boil, stirring constantly. For a thinner sauce, cook for 4 to 5 minutes to a temperature of 227 °F on a digital thermometer. For a thicker sauce, cook for 6 to 7 minutes to 238 °F. Any longer than that and the sauce will be too thick.
  • Remove the pan from the heat and stir in 1 teaspoon pure vanilla extract and 1 to 2 tablespoons bourbon, if using.
  • Transfer the sauce to a jar and allow to cool to room temperature. It will thicken further upon standing.
  • Storage Instructions: Seal the jar and store the Butterscotch Sauce in the refrigerator for up to 2 weeks.
  • Reheating Instructions: If the sauce separates after it’s been cooled, warm it gently in the microwave (20 second increments at 40% powder) and stir until it’s smooth again.

Recipe Notes

Dark brown sugar gives a deeper, more molasses flavor, but you can also use light brown sugar if you'd prefer. Your choice.
Sea salt flakes are large, so if you’re going to substitute kosher salt, use ¼ teaspoon, or to taste.
For a boozy kick, add 1 to 2 tablespoons of bourbon or your favorite liqueur while adding the vanilla. With bourbon, the sauce will have a stronger, spicier component.
You can decide how loose you want the Butterscotch Sauce to be. A shorter cooking time (4 to 5 minutes) will have the consistency like chocolate syrup, while cooking it longer (6 to 7 minutes) will make the consistency more like caramel sauce.

Nutrition

Serving: 1tablespoon | Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 175mg | Potassium: 16mg | Sugar: 7g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg