Homemade Ingredients, Ice Cream & Frozen Desserts

Homemade Butterscotch Sauce

4.5 from 55 votes
My Homemade Butterscotch Sauce is easy, creamy, rich, a little nutty, and deeply caramel-like.
This homemade Butterscotch Sauce Recipe is just lovely!

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

4.5 from 55 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

Ingredients

  • 1/4 cup (2oz/57g) butter
  • 1/2 cup (4floz/115ml) heavy cream
  • 1/2 cup (3oz/85g) brown sugar (see notes)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon large flake salt

Instructions

  • 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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Kirthi
Kirthi
1 year 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 🙂

Hbockweg
1 year 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!

Alice Lockwood
4 days ago

hey gemma,
my local supermarket doesn’t have dark brown sugar is it ok to subsitute it for golden brown or demorera sugar or even white castor sugar?

Michele
Michele
10 days ago

Hello there, looking forward to trying this out. Can you tell me how much this makes? Can sort of guestimate based on ingredient quantities, but would be helpful to have it listed somewhere, which, in fact, it may, but I have missed it…Thanks.

20 days ago

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

Shaki
Shaki
20 days ago

Gemma, please tell me an alternative for cream ? I only have whipping cream, will it be ok ? Or some thick milk made of milk powder will do justice to this amazing sauce?

Kusum
Kusum
27 days ago

Worked so well and was super easy to make thanks for the recipe ♥️

Sumbal ARSHAD
Sumbal ARSHAD
1 month ago

Hi, I have tried it twice but what I get in the end is caramel toffee instead of sauce. At what point, I am missing some technique. Please guide to fix this.. 🙂

Maer
Maer
1 month ago

Hi can I use white sugar for butterscotch sauce ? And can I use it on cakes ?

Amber
Amber
1 month ago

I copied the steps for the raspberry sauce but used frozen mixed berry blend from sams. Sooooo good on vanilla cheescake!!! I can’t wait to try your other sauces!!!

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! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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