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.
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
Instructions
- Melt butter in a heavy saucepan over medium heat. Add brown sugar, heavy cream, and lemon juice to the saucepan, whisking until combined.
- 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 for at least 30 minute before using – sauce thickens as it cools. If desired, sprinkle sauce with flaky sea salt when serving.
- 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.