Easy 5-Minute Butterscotch Sauce

This ultra-easy homemade butterscotch sauce is perfect for drizzling over vanilla ice cream or cheesecake! Made on the stovetop in 5 minutes (no candy thermometer required), the perfectly smooth butterscotch topping is rich and creamy thanks to dark brown sugar and butter. Recipe yields 1 1/4 cups sauce.

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If you’re a fan of salted caramel sauce, then you’ll love butterscotch sauce too!

Rich and buttery thanks to brown sugar, butter, and heavy cream, it has a warm, nostalgic flavor that I can’t get enough of – I love to pair it with my old fashioned spice bundt cake or homemade Dutch apple pie!

Ingredient Notes

I use and recommend dark brown sugar for the richest butterscotch sauce with deep molasses flavor. You’ll also use heavy cream or heavy whipping cream (36% milk fat).

A teaspoon of fresh lemon juice prevents sugar crystallization for a smooth sauce and provides nice balance to the sweetness (you don’t taste the lemon in the finished sauce).

A bit of light corn syrup stirred into the finished sauce is extra insurance against sugar crystallization. It also makes the sauce easy to pour or drizzle smoothly.

Overview: How to Make Butterscotch

Melt cubed butter in a saucepan over medium heat.

Once butter has melted, add dark brown sugar, heavy cream, and lemon juice to the pan.

Whisk mixture until brown sugar melts and ingredients are completely incorporated.

Bring mixture to a low, gentle boil over medium-low heat. Cook for 4 minutes, whisking frequently. The mixture will be smooth, bubbly, and slightly lighter in color.

Remove from heat and pour into a glass bowl. Stir in vanilla, salt, and corn syrup until smooth. Let butterscotch sauce cool slightly (about 30 minutes) before using. The sauce continues to thicken as it cools.

Tips to Freeze

If you have leftover sauce or make an extra batch, you can freeze butterscotch sauce in an airtight container for up to 3 months. Be sure to use an airtight plastic storage container if you’re freezing the sauce (glass jars or containers may shatter).

When you’re ready to use the sauce again, remove from the freezer and thaw overnight in the refrigerator.

Favorite ways to use butterscotch sauce:

• Drizzle over apple cider bundt cake
• Flavor a latte or your favorite coffee drink
• Serve with apple pie
• Spread on shortbread cookies
• Drizzle over pancakes or Belgian waffles
• Serve with pumpkin bread pudding

Easy 5-Minute Butterscotch Sauce

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• Author: Laura Kasavan
• Prep Time: 1 minute
• Cook Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 1/4 cups sauce
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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Description

Learn how to make perfect butterscotch sauce on the stovetop in just 5 minutes! Made with dark brown sugar, this butterscotch topping is rich and creamy. Recipe yields 1 1/4 cups butterscotch sauce.

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Ingredients

• 1/2 cup (112 g) unsalted butter, cubed
• 1 cup (200 g) dark brown sugar
• 1/2 cup (120 g) heavy cream, at room temperature
• 1 tsp (5 g) fresh lemon juice
• 1/2 tsp (2 g) vanilla extract
• 1/2 tsp (3 g) salt
• 2 tsp (14 g) light corn syrup

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Instructions

1. Melt butter in a heavy saucepan over medium heat. Add brown sugar, heavy cream, and lemon juice to the saucepan, whisking until combined.
2. Bring mixture to a low, gentle boil over medium-low heat (small bubbles will form at the edge of the pan). Cook for 4 minutes, whisking frequently. The mixture will be smooth, bubbly and slightly lighter in color.
3. Remove from heat and pour into a glass bowl. Stir in vanilla, salt, and corn syrup until smooth. Let butterscotch sauce cool for at least 30 minute before using – sauce thickens as it cools. If desired, sprinkle sauce with flaky sea salt when serving.
4. Store leftover butterscotch sauce covered in the refrigerator for up to 2 weeks. Butterscotch sauce can also be made in advance and stored in the refrigerator. Reheat in 10-second bursts in the microwave, stirring until smooth before using.

Notes

Brown sugar: While you can use light brown sugar or dark brown sugar, I use and recommend dark brown sugar for the richest butterscotch sauce with deeper molasses flavor.

Freeze butterscotch sauce: Freeze homemade butterscotch sauce in an airtight container for up to 3 months. Be sure to use an airtight plastic storage container if you’re freezing the sauce (glass jars or containers may shatter). When you’re ready to use the sauce again, remove from the freezer and thaw overnight in the refrigerator.