Discover the secret to homemade butterscotch sauce for all your favorite dessert recipes. This topping is so versatile and is made in 10 minutes!
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As a kid I was always all about chocolate. Now that I’m an adult, I’ve developed a deep fondness for butterscotch even more.
Butterscotch sauce is warm, smooth, and perfect when drizzled on just about any sweet treat I can imagine.
I love the pure, rich flavor it adds to ice cream or my favorite fall desserts. It’s great on brownies or dessert pizzas. The amber color also adds a nice contrast to desserts you add a chocolate drizzle to.
My favorite has to be adding it to coffee or pie in the cooler months, though. So cozy and joyful.
And since it is so easy to make in just minutes, I decided I am done buying it from the store. It is much more cost effective to make it from scratch. Especially since it only contains a handful of ingredients I almost always have on hand.
Although it won’t last quite as long in the fridge since there are no added preservatives, we have no problem eating it up in time. It is just so delicious… I find that when you start making sauces like this, you’ll start finding more and more dishes to add it to, you know, to “use it up.”
Today, I’m going to walk you through the easy process of how to make homemade butterscotch sauce from scratch in just a few minutes. Dessert does not need to be more complicated than that.
How long will this butterscotch sauce last?
This recipe will last for up to 2-3 weeks when stored in the fridge.
Can I add more ingredients for a customized flavor?
Yes. Here are some popular add-ins to this homemade butterscotch sauce:
- Cinnamon
- Almond extract
- Pumpkin pie spice
- Whiskey
What recipes can I use this on?
- Coffee topping
- Cheesecake
- Ice cream
- Apple and pumpkin fall desserts
- Brownies
- Apples
- Bowls of granola or yogurt
Homemade Butterscotch Sauce
Tools | homemade butterscotch sauce
Pint-size jar for storage (I use these HERE)
Measuring cups and spoons
Small pot
Whisk
Ingredients | homemade butterscotch sauce
1 cup brown sugar – Use brown sugar specifically to add a deep caramel colored tone to this topping. This adds the characteristic flavor we all know and love.
1/2 cup heavy cream – Heavy cream adds a rich flavor and creates a thick, smooth sauce.
1/2 cup butter – Butter adds depth and richness to the butterscotch.
1/4 tsp salt – Use sea salt or table salt for just a hint of flavor.
1 tbsp vanilla extract – Add real vanilla extract last to give the butterscotch sauce a full-bodied flavor.
Steps | homemade butterscotch sauce
1. Start by melting the butter in a small pot on medium heat.
2. Add heavy cream and brown sugar to the pot, whisking until the sugar dissolves.
3. Bring the sauce to a boil. Boil for 3-5 minutes total, without stirring.
4. Remove from heat and immediately whisk in salt and vanilla extract.
5. Cool for 30 minutes, until sauce thickens up, before serving.
Tips for Success | homemade butterscotch sauce
Resist the urge to stir the pot as the sugar and cream boil. Stirring can make the sauce crystallize, which is not what you want to happen. For a smooth, creamy sauce allow the butterscotch to boil and lightly swirl the pot, if needed, to prevent it from boiling over.
Always watch the butterscotch as it cooks and boils. You want it at a rolling boil, but you also don’t want it to boil over. Be patient and keep an eye on it.
Do not start timing the butterscotch sauce until it starts full boiling, meaning big bubbles all over the pan. Simmering (small bubbles around edges) does not count toward time.
To reheat, place the jar of caramel in a water bath until it’s warm and smooth in a pot on the stove. Alternatively, you can microwave this in the jar, in 30-second intervals, with the lid removed. Always double check that the jar is microwavable first.
More Dessert Inspiration
Chocolate Oatmeal No-Bake Cookies
Classic, Fluffy Cinnamon Rolls
Refined Sugar Free Hot Chocolate
Bursting with Peaches Peach Crumble
Homemade Butterscotch Sauce
Discover the secret to homemade butterscotch sauce for all your favorite dessert recipes. This topping is so versatile and is made in 10 minutes!
- pint-size jar for storage
- whisk
- small pot
- measuring cups and spoons
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup butter
- 1 tbsp vanilla extract
- 1/4 tsp salt
Start by melting the butter in a small pot on medium heat.
Add heavy cream and brown sugar to the pot, whisking until the sugar dissolves.
Bring the sauce to a boil. Boil for 3-5 minutes total, without stirring.
Remove from heat and immediately whisk in salt and vanilla extract.
Cool for 30 minutes, until sauce thickens up, before serving.
Resist the urge to stir the pot as the sugar and cream boil. Stirring can make the sauce crystallize, which is not what you want to happen. For a smooth, creamy sauce allow the butterscotch to boil and lightly swirl the pot, if needed, to prevent it from boiling over.
Always watch the butterscotch as it cooks and boils. You want it at a rolling boil, but you also don’t want it to boil over. Be patient and keep an eye on it.
Do not start timing the butterscotch sauce until it starts full boiling, meaning big bubbles all over the pan. Simmering (small bubbles around edges) does not count toward time.
To reheat, place the jar of caramel in a water bath until it’s warm and smooth in a pot on the stove. Alternatively, you can microwave this in the jar, in 30-second intervals, with the lid removed. Always double check that the jar is microwavable first.
The Art of Cottagemaking 
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