Easy 5-Minute Butterscotch Sauce

This ultra-easy homemade butterscotch sauce is perfect for drizzling over vanilla ice cream, fudgy brownies, cheesecake, or your favorite apple pie! 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. While both butterscotch and caramel are cooked on the stovetop and made with sugar, the main difference between the sauces is the type of sugar used (brown sugar vs white sugar).

Butterscotch vs Caramel

Butterscotch and caramel are both cooked sugar. The classic, nostalgic butterscotch flavor comes from brown sugar and butter cooked together. You can make butterscotch with light or dark brown sugar, depending on how much molasses flavor you prefer. For richest butterscotch flavor, use dark brown sugar.

Caramel is made by heating granulated sugar (white sugar) until melted and caramelized. Once the sugar reaches a light amber color, butter is whisked in until incorporated and heavy cream is added.

Vanilla extract and salt are often added to both butterscotch sauce and caramel sauce for flavor. Both homemade sauces are extremely versatile and delicious!

Essential Ingredients

Here’s what you need to make butterscotch sauce:

• Butter – Use unsalted butter to control the salt level. Cut the butter into small cubes so that it melts quickly.
• Brown sugar – I use and recommend dark brown sugar for the richest butterscotch sauce with deep molasses flavor.
• Heavy cream – Use heavy cream or heavy whipping cream (36% milk fat).
• Lemon juice – A teaspoon of fresh lemon juice prevents sugar crystallization for a smooth sauce and provides nice balance to the sweet brown sugar (you don’t taste the lemon in the finished sauce).
• Vanilla extract – High quality, pure vanilla extract adds rich flavor.
• Salt – Use kosher salt or fine sea salt in the sauce.
• Light corn syrup – A bit of corn syrup stirred into the finished sauce is extra insurance against sugar crystallization and makes the sauce easy to pour or drizzle smoothly over ice cream or your favorite dessert.

How to Make Butterscotch, Step by Step

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 (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.

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 – sauce thickens as it cools.

How to Store Butterscotch Sauce

Store butterscotch sauce covered in the refrigerator for up to 2 weeks (I like to store butterscotch in a glass jar).

When you’re ready to use the sauce, gently reheat in 10-second bursts in the microwave, stirring until smooth before using.

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
• Drizzle over box mix brownies
• Spread on shortbread cookies
• Drizzle over pancakes or Belgian waffles
• Serve with pumpkin bread pudding
• Pour over vanilla ice cream (yum!)

Did you try this Easy Butterscotch Sauce Recipe? Let me know by leaving a comment and rating below!

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.