Homemade Butterscotch Sauce

Homemade butterscotch sauce is oozing over a spoon into a small ramekin with a honey bun in the background.
Smooth, creamy butterscotch sauce is in a white ramekin with a spoon in it.
Homemade butterscotch sauce is drizzled onto a honey bun on a plate.
Butterscotch sauce is filled into a small bowl.
Butterscotch reaches a full boil.
Butterscotch reaches a full boil.
Butterscotch has vanilla and salt whisked into it last.
Butterscotch has vanilla and salt whisked into it last.

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!
Course Dessert
Cuisine American
Keyword butterscotch drizzle, butterscotch sauce, butterscotch topping, easy butterscotch sauce, homemade butterscotch sauce, how to make butterscotch sauce
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 155kcal


  • 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.

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