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Homemade Butterscotch Sauce

4.56 from 75 votes
My Homemade Butterscotch Sauce is easy, creamy, rich, a little nutty, and deeply caramel-like.
This homemade Butterscotch Sauce Recipe is just lovely!

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Hi Bold Bakers!

I don’t know about you, but one of my all-time favorite flavors is Butterscotch. Creamy, rich, a little nutty and deeply caramel-like, this incredible sweet sauce is so easy to make there is no reason to use the store-bought stuff. Now that it’s summer, no ice cream sundae can be called complete without a bit of my Homemade Butterscotch Sauce! You have got to give this recipe a go!

What’s the Difference Between Butterscotch and Caramel?

If you don’t know what butterscotch sauce is prepare to have your mind blown.

Butterscotch is like caramel’s naughty younger bother as it’s somewhat similar, but instead of starting with a base of white sugar like you do for caramel, butterscotch is always made with brown sugar. That means you already have an instant caramel flavor built in without having to go through the same, sometimes temperamental, cooking process of making a caramel.

Using brown sugar instead of regular granulated sugar adds loads to the flavor profile of this rich sauce. You can imagine what happens when the sweet molasses flavor of brown sugar is heated and caramelized — it only gets sweeter, stickier, and nuttier, which is what really creates the unique flavor of my Homemade Butterscotch Sauce.

[ Need some brown sugar for this recipe? Try making your own with my simple Brown Sugar recipe! ]

How to Make Homemade Butterscotch Sauce

While this sauce is complex in its rich caramel flavor it really is one of the easiest things to make. Making this homemade sauce is just a matter of combining a few basic ingredients in a saucepan and gently bringing together over medium heat. You will not believe how foolproof this recipe is, it can be made in literally 5 minutes flat.

After the brown sugar, butter, and cream melt together and really caramelize, they turn a lovely amber color. To finish off the sauce I take it off the heat and stir in vanilla and salt. These last little additions really take the flavor to the next level. The finished product is deeply flavorful, rich, thick, sticky and sweet.

How to Store Butterscotch Sauce

This sauce is a great one to have on hand. It’s lovely cold or reheated in the microwave and can be stored in the fridge in an airtight container for up to 8 weeks. Once you make this versatile sauce you will find yourself using it left and right as it’s lovely on ice creams, cheesecakes, or even poured over fresh fruit!

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Homemade Butterscotch Sauce Recipe

4.56 from 75 votes
My Butterscotch Sauce Recipe is easy, creamy, rich, a little nutty, and deeply caramel-like.
Author: Gemma Stafford
Cook Time 6 mins
My Butterscotch Sauce Recipe is easy, creamy, rich, a little nutty, and deeply caramel-like.
Author: Gemma Stafford



  • In a medium saucepan combine the butter, cream and brown sugar over medium heat. Gently swirl the pan until the sugar has dissolved.
  • Once the sugar had dissolved allow to simmer undisturbed for 4-6 minutes.  Remove from the heat and stir in the vanilla and the salt. 
  • Transfer to an airtight container and keep in the fridge for up to 8 weeks. 

Recipe Notes

If you would like to use a Truvia Brown sugar, you can reference my How to substitute sugar chart.

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Erich Tubongbanua

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2 years ago

Tries this sauce and used it over a cake as a drip. Even between the cake layers and the icing. It just took a simple vanilla cake to a whole new level. Thanks for this amazing recipe. Will be making this quite often from now on 🙂

3 years ago

Gemma: your Butterscotch sauce is ‘heaven here on earth’. I had made up some, to go with your ice cream, to get made ahead & ready for a dinner party dessert…..& I just went in to the refrigerator & ate it (by the spoonful)..it’s unbelievably good!

11 months ago

Can I use condensed milk instead of the cream??

2 months ago

This is soooooo tasty! I loved it, Thankyou Gemma for this lovely recipe.
Love from India ❤️

Sakina Nanabhai(@sakina-nanabhai)
1 year ago

Thank you for this super easy and foolproof recipe! ❤❤❤

3 months ago

Hi, gemma. Can we use demerara sugar in this recipe? Love all your recipes btw

m g
m g
3 months ago

In the recipe it says 1/2 C dark brown sugar (3 0z/85 gms) see notes. I couldn’t find any notes reference. 1/2 dry measuring cups = 4 ounces, is it 3 ounces dry measure or 3 ounces liquid measuring cups?

Kristen Rivera
Kristen Rivera
3 months ago

Gemma, I swear you are the most AMAZING WOMAN!!! I triedbto make butterscotch sauce from another websites recipe…..IT WAS A DISASTER!!!!🤮 I wouldn’t have served that to my worst enemy!! Once I did some more research and found that You had a recipe and video(BONUS!) that was all I needed!!! I can’t tell you how many ways your videos and website have helped up my kitchen game!!! I want to thank you from the bottom of my heart!!!! My family thanks you too!!!! Also, I haven’t bought ice cream from a store since I have learned how to make your… Read more »

P M(@pmajumder)
5 months ago

Hi Gemma,
I made the butterscotch one today, it never took on that nice orange color yours has. I used Domino dark brown sugar. Even after everything had dissolved and simmered, it stayed dark brown like the sugar originally was.
Please help.

m g
m g
5 months ago

Isaly’s was an ice cream parlor and they made a flavor called Maricopa, which had either a butterscotch or caramel swirl through vanilla ice cream and it was salty/sweet flavor, really good.
I’m wondering if you could use this butterscotch sauce to swirl through your 2 ingredient ice cream or other homemade ice cream to try to duplicate that recipe. They were the original seller of Klondikes in our area too.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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