Homemade Ingredients

Easy Homemade Butterscotch Sauce

4.48 from 57 votes
With this make ahead recipe for Easy Homemade Butterscotch Sauce your desserts will go from good to outstanding, effortlessly.
Easy Homemade Butterscotch Sauce - Keep this sauce in the back of your fridge for dessert emergencies!!!

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!

Easy Homemade Butterscotch Sauce Recipe

4.48 from 57 votes
With this make-ahead recipe for Easy Homemade Butterscotch Sauce your desserts will go from good to outstanding, effortlessly.
Author: Gemma Stafford
Servings: 10 -12
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
With this make-ahead recipe for Easy Homemade Butterscotch Sauce your desserts will go from good to outstanding, effortlessly.
Author: Gemma Stafford
Servings: 10 -12


  • cup (5floz/142ml) cream
  • 4 tablespoons (2oz/57g) butter
  • ½ cup (3oz/85g) dark brown sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (optional)


  • Combine all ingredients (except the vanilla and salt) in a heavy bottomed pot.
  • Over low heat cook until the sugar has dissolved, do not boil.
  • Bring the sauce to a simmer for 3-4 minutes
  • Take off the heat and whisk in the salt and vanilla extract.
  • Serve warm or store in the fridge for up to 8 weeks.

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32 thoughts on “Easy Homemade Butterscotch Sauce

    1. Hi,

      Unfortunately no, doing that will change the texture of the cake. I actually have never really seen a recipe for butterscotch cake so I’m not really sure what would be a solution for you.

      Maybe add butterscotch chips to the cake?

    1. You will need to cook it over low heat as it could also burn. This recipe requires attention to detail and precision. Though an easy one, it can also easily burn to a point that you can’t save it if you increase the heat.

  1. Hi Gemma,
    can this be added to a Cookie recipe?
    I am looking for a butterscotch cookie recipe but having trouble finding one.


    1. Hi Toni. In what way will you use the sauce in the cookie recipe, as a spread or a swirl? It depends on how you’re going to use it and also the recipe you’ll be using it in, as it could burn if baked together with the cookie dough.

  2. 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.

  3. 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… ”


  4. 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?

    1. 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 🙂

  5. 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?

    1. 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. (https://ballymaloe.ie/recipe/ballymaloe-irish-stew) 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 🙂

  6. 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?

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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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