Easy Homemade Butterscotch Sauce
This homemade butterscotch sauce is rich, buttery, and super simple to make compared to a traditional caramel sauce that typically uses white sugar.
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This butterscotch sauce has earned its spot as one of my favorites (definitely among my easy recipes). You’ll probably find yourself making it over and over again simply because it’s so versatile (and of course delicious)! I’ve poured it over and swirled it into homemade batches of ice cream, layered it between cakes like this carrot layer cake, and even used it as the flavor base for my homemade butter pecan ice cream. With its warm, deep flavor from dark brown sugar and a perfectly smooth, pourable texture, this easy butterscotch sauce is a little jar of pure dessert magic.
Key Ingredients
Dark brown sugar. This is what differentiates a butterscotch sauce from caramel which is typically made with granulated white sugar. It gives the butterscotch sauce a warmer and deeper flavor compared to a caramel sauce.
Butter. Use unsalted butter. Salted butter lowers the smoke point of the butter meaning it is more prone to burning if you’re not careful. Butter will add richness in flavor and mouthfeel.
Heavy cream. Helps make the butterscotch sauce spreadable and dissolves the brown sugar.
Flaked sea salt. Sweets do need salt! It helps to balance the sweetness and helps to bring out the depth of the flavors.
Lemon juice. Helps to prevent your homemade butterscotch sauce from recrystallizing.
Tips for Making the Best Homemade Butterscotch Sauce
Heat the heavy cream before adding it to the butterscotch sauce. This will help to prevent sugar crystallization in your homemade butterscotch sauce.
Don’t skip adding the lemon juice! The acid helps to prevent crystallization of the butterscotch. Just a little bit is used so you don’t have to worry about the butterscotch being sour or tart!
How to Make a Homemade Butterscotch Sauce
Step 1. Add the unsalted butter to a saucepan and allow it to melt completely over medium heat.
Step 2. Once the brown sugar has completely dissolved, slowly add the brown sugar, heavy cream & lemon juice and stir until completely smooth & combined.
Be careful when adding the heavy cream and lemon juice as the butterscotch will create a lot of steam at this step and can burn you.
Step 3. Allow the butterscotch sauce to reduce undisturbed for about 2 minutes until the temperature reads 200°F on a candy thermometer. The butterscotch will appear thin almost like maple syrup while it is hot but will thicken once cool. It is important not to reduce the butterscotch until it reaches a thick consistency as, on cooling, it can be too thick or even hard.
Step 4. Add the flaked sea salt and transfer to an airtight container. Store in the refrigerator for up to 2 months. Heat for 10-15 seconds in the microwave before use to make the butterscotch more spreadable.
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Equipment
- 1 candy thermometer
- 1 large saucepan
Ingredients
- 6 oz dark brown sugar
- 6 oz warm heavy cream microwave til warm
- 4 oz unsalted butter
- 1 tsp flaked sea salt
- ½ tsp lemon juice
Instructions
- Add the unsalted butter & brown sugar to a saucepan and allow the sugar to completely dissolve over medium heat.
- Once the brown sugar has completely dissolved, slowly add the heavy cream & lemon juice and stir until completely smooth & combined.
- Allow the butterscotch sauce to reduce undisturbed for about 2 minutes or until the temperature reads 200°F on a candy thermometer. The butterscotch will appear thin almost like maple syrup while it is hot but will thicken once cool.
- Add the flaked sea salt and transfer to an airtight container. Store in the refrigerator for up to 2 months. Heat for 10-15 seconds in the microwave before use to make the butterscotch more spreadable.
Notes
- Heat the heavy cream before adding it to the butterscotch sauce. This will help to prevent sugar crystallization in your homemade butterscotch sauce. Simply microwave for 10-30 seconds until warm to hot.
- Be careful when adding the heavy cream and lemon juice as the butterscotch will create a lot of steam at this step and can burn you.
