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Easy Homemade Butterscotch Sauce - Keep this sauce in the back of your fridge for dessert emergencies!!!

Easy Homemade Butterscotch Sauce

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Hi Bold Bakers!

This Easy Homemade Butterscotch Sauce is the perfect example of a make ahead sauce, which will take basic desserts from good to truly great in an instant! This is one of my favorite tricks for entertaining around the Holidays or any time of year. I love to be prepared, like a good girl scout. Or at least a Bold Baker!

It would be great to always have enough time to bake something from scratch but that just isn’t always realistic. This is especially true around Thanksgiving, Christmas, and New Year’s celebrations. Let this Easy Homemade Butterscotch Sauce be your savior. Not only will the addition of this rich sauce make you look like a star but it will save you from fussing over a tricky dessert. I love this Easy Homemade Butterscotch Sauce heated up and drizzled over big scoops of vanilla or chocolate ice cream, or served with fruits and donut holes, like I did for my Dessert Fondue!

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This sauce is so simple to make yet the options are endless! To make this classically sweet, salty and rich sauce all you do is combine brown sugar, cream and salt and in a saucepan. After a quick simmer you have a decadent, golden butterscotch sauce. Keep a batch of this in the fridge and I promise you, my Easy Homemade Butterscotch Sauce is going to be there to save the day time and time again!

4.45 from 29 votes
Easy Homemade Butterscotch Sauce - Keep this sauce in the back of your fridge for dessert emergencies!!!
Easy Homemade Butterscotch Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 10 -12
Author: Gemma Stafford
  • cup (5floz/142ml) cream
  • 4 tablespoons (2oz/57g) butter
  • ½ cup (3oz/85g) dark brown sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  1. Combine all ingredients (except the vanilla and salt) in a heavy bottomed pot.
  2. Over low heat cook until the sugar has dissolved, do not boil.
  3. Bring the sauce to a simmer for 3-4 minutes
  4. Take off the heat and whisk in the salt and vanilla extract.
  5. Serve warm or store in the fridge for up to 8 weeks.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Rajalakshmi Sridar on March 18, 2019 at 9:01 am

    Hi can we use white sugar instead of brown sugar

    • Gemma Stafford on March 18, 2019 at 9:58 am

      Hi, i suggest brown for a more caramel like flavor.

  2. Carolyn on November 6, 2018 at 4:17 pm

    Hi, How much does this make? I need 1 cup for a recipe I am going to try.

    • Kevin Kurtz on November 6, 2018 at 8:24 pm

      Hi Carolyn,

      I hope you like this recipe. It makes over a cup of butterscotch sauce.


  3. RoninElenion on August 17, 2018 at 11:13 pm

    My family loves butterscotch, with my grandma being its biggest fan of us all. I made this sauce to put atop pancakes, and I’m so pleased with it. Not only was it very easy to make, but it had such a pretty color, smooth texture, and great taste. I will definitely be using it again.

    • Gemma Stafford on August 18, 2018 at 3:42 pm

      I’m thrilled to hear that!!! Thanks for trying it out 🙂


  4. Victoria on July 20, 2018 at 12:10 pm

    Does this freeze well if I wanted to freeze half of it?

    • Gemma Stafford on July 21, 2018 at 1:59 pm

      I wouldn’t freeze it Victoria however It will last in your fridge for atlas 4 months.


  5. Lesley24 on February 19, 2018 at 3:23 am

    Hi gemma. Can you make butterscotch brownie recipe

    • Gemma Stafford on February 19, 2018 at 3:54 am

      Hi Lesley,
      I will add this to my list. An experiment I think!
      There are a few recipes out there, thank you for bringing this idea to me,
      Gemma 😉

  6. Paul Verlaan on January 6, 2018 at 1:36 am

    Hello Gemma.

    The first step in your instructions say to combine all ingredients in a pot.
    Then the fourth step says to add the salt and vanilla extract.
    The first step should be changed to say “combine the cream, butter and sugar… ”


    • Gemma Stafford on January 6, 2018 at 3:57 am

      Hi Paul,
      Thank you for bringing that to my attention,
      Gemma 🙂

    • Gemma Stafford on September 25, 2018 at 4:06 pm

      I just edited the recipe there now Paul to read correctly.


  7. Isabel on January 1, 2018 at 12:45 pm

    Me and my mom were confused what cream the recipe referring. Can you please tell us so we don’t get the wrong cream when shopping?

    • Gemma Stafford on January 2, 2018 at 5:14 am

      Hi Isabel,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      I do hope this is of help,
      Gemma 🙂

  8. anuhea on December 22, 2017 at 10:28 am

    Aloha Gemma
    I know this is random.
    I am part Irish.
    Here in the Hawaiian islands we were taught how to make corned beef and cabbage which we consume during the year not on St Patrick’s day. Is there other Irish stews that we can enjoy?

    • Gemma Stafford on December 22, 2017 at 10:37 am

      Hi there,
      I tend to focus on baking here on BBB.
      There are a number of Irish dishes, most of them really simple, like Irish stew, which really is just lamb,onions, carrots, turnips,and at the end potatoes.
      This was often served with a dumpling too, which you can google. Dumplings were made with flour and beef suet, and cooked inthe juices of the stew, and very filling on a cold winters day. ( this recipe is from a cookery school where I went after my Professional Cookery course, for a polish, and where I became interested in baking, breads etc! Check it out,
      Thank you for being in touch,
      Gemma 🙂

  9. SmritiJhamb on December 19, 2017 at 4:15 am

    Thank you so much for this recipe.
    I know your recipe is gonna be awesome.
    Your salted caramel sauce is superb too.
    I tried it and it turned out amazing.

    In this recipe, do we have to use unsalted or salted butter?

    • Gemma Stafford on December 19, 2017 at 5:47 pm

      I’m really glad you like it :).

      Yes feel free to use salted or unsalted. I always use salted in my recipes. 🙂

  10. Kesia on December 19, 2017 at 3:10 am

    gemma, could we use this sauce for a sticky toffee pudding?

    • Gemma Stafford on December 19, 2017 at 5:56 pm

      Absolutely, it will work perfectly.

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