Old-Fashioned Homemade Butterscotch Sauce

This easy homemade sauce turns ordinary desserts and drinks into something special.

One of my favorite flavors has always been butterscotch—and caramel is pretty high on my list, too. So when a friend gave me this butterscotch sauce recipe many years ago because she knew how much I loved butterscotch, I knew I had to try it.

This is one of those wonderfully simple recipes that gives you a lot of possibilities. The sauce is delicious poured over ice cream or cake, but don't stop there. Try stirring a spoonful into a cup of coffee or even tea for a sweet butterscotch treat.

It takes only a handful of ingredients to make, and you don't need any special equipment. The sauce may look a little thin when you first remove it from the heat, but don't worry. It thickens as it cools.

Once you make a batch, you may find yourself looking for excuses to put it on everything!

A little warning from me: This butterscotch sauce is so good that I have to be careful not to grab a spoon and start eating it straight from the jar! It's especially hard to resist when it's still slightly warm.  

Ingredients:

1/2 c. dark brown sugar, packed
1/2 c. heavy whipping cream
2 Tbs. butter
1/4 tsp. salt
1 tsp. vanilla extract

Directions:

Combine the ingredients. In a small, heavy-bottomed saucepan, combine the packed dark brown sugar, heavy whipping cream, butter, and salt.

Place the saucepan over medium heat. Cook and stir until the mixture comes to a boil.

Once it begins boiling, continue to cook for 5 minutes, stirring occasionally.

Remove the saucepan from the heat and stir in the vanilla extract.

Allow the sauce to cool slightly before serving. If you're storing it, let it cool before transferring it to a clean glass jar. Don't worry if the sauce seems thin at first—it will thicken as it cools.

Use the sauce warm or cooled, depending on how you're serving it. Store any leftover sauce in the refrigerator for up to 2 weeks.

Tips for Best Success:

• Use packed brown sugar. Pack the brown sugar firmly into the measuring cup so you get the correct amount.
• A heavy saucepan works best. It helps distribute the heat more evenly and reduces the chance of the sauce scorching.
• Keep an eye on the heat. Medium heat should be enough to bring the sauce to a boil without cooking it too aggressively.
• Stir occasionally while boiling. You don't need to stir constantly, but don't leave the sauce completely unattended.
• Don't judge the thickness while it's hot. The sauce will be thinner when warm and will thicken considerably as it cools.
• Be careful when tasting. Hot sugar mixtures can cause serious burns, so allow a little sauce to cool before tasting.

Variations and Substitutions:

• Light brown sugar: You can substitute light brown sugar for dark brown sugar. The flavor will be a little milder and less deeply molasses-like.
• Extra butterscotch flavor: For an even richer flavor, use dark brown sugar as written in the recipe.
• Salted butter: If using salted butter, you may want to reduce or omit the added salt.
• Caramel-style sauce: Add a tiny pinch of extra salt for a salted-caramel-style flavor.
• A little cinnamon: A small pinch of cinnamon can add a warm flavor that's especially good over apples, cake, or ice cream.
• Coffee: Stir a spoonful into hot coffee for an easy homemade butterscotch coffee.

Serving Suggestions:

There are so many ways to use this sauce!

• Pour it over vanilla, chocolate, or butter pecan ice cream.
• Drizzle it over pound cake, angel food cake, or spice cake.
• Spoon it over warm apple crisp or baked apples.
• Add a little to coffee or tea.
• Drizzle it over pancakes or waffles.
• Use it as a topping for cheesecake.
• Pour it over bread pudding.
• Add it to a milkshake for a butterscotch twist.
• Serve it alongside sliced apples for dipping.

How to Store:

• Allow the butterscotch sauce to cool before transferring it to a clean glass jar or other airtight container. Refrigerate for up to 2 weeks.
• The sauce will become thicker when refrigerated. If you'd like it softer and easier to pour, let it sit at room temperature for a little while before serving, or warm it gently.
• Always use a clean spoon when serving from the jar.

Frequently Asked Questions:

Why is my butterscotch sauce thin?
Don't worry if it looks thin when you first remove it from the stove. The sauce thickens as it cools. It will also become thicker when refrigerated.

Can I use light brown sugar instead of dark brown sugar?
Yes. Light brown sugar will work, although the finished sauce will have a slightly lighter and more delicate flavor.

Can I make this sauce ahead of time?
Absolutely. That's one of the nice things about this recipe. Make it ahead and keep it refrigerated until you're ready to use it.

How long does homemade butterscotch sauce last?
When stored properly in a covered container in the refrigerator, it can be kept for up to 2 weeks.

How do I thin refrigerated butterscotch sauce?
Let it sit at room temperature for a short time or warm it gently until it reaches the consistency you want.

Can I use salted butter?
Yes. If you use salted butter, you may want to reduce or leave out the additional 1/4 teaspoon of salt.

What can I put butterscotch sauce on?
Ice cream and cake are classics, but it's also delicious on pancakes, waffles, cheesecake, apple desserts, bread pudding, and even stirred into coffee or tea.