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–+ servings
homemade butterscotch being stirred in a stainless steel pan
Ainseanlea @ The Stush Kitchen

Easy Homemade Butterscotch Sauce

This homemade butterscotch sauce is rich, buttery, and super simple to make compared to a traditional caramel sauce. Pour over ice cream, drizzle over cookies or use it to fill cake and cupcakes!
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 12 ounces
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
 

Equipment

Method
 

  1. Add the unsalted butter & brown sugar to a saucepan and allow the sugar to completely dissolve over medium heat.
  2. Once the brown sugar has completely dissolved, slowly add the heavy cream & lemon juice and stir until completely smooth & combined.
  3. 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.
  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.

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.

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