This homemade butterscotch sauce uses just 5 ingredients and gets done in less than 10 minutes. This simple and easy recipe will have you drizzling butterscotch on anything from breakfast pancakes, and pound cakes to vanilla ice cream.
Table of Content
Have you ever purchased butterscotch sauce from the store and used it over almost everything? We all do. But did you know that you can make the butterscotch sauce at home in just 10 minutes with just 4 to 5 ingredients? Yes, you can!
Although I grew up with my mom making both caramel and butterscotch at home, I had never paid attention. One day, we ran out of both butterscotch/caramel, so I had to make it myself. And I was so surprised at how easy it was. So, since then, I never purchase any of these.
Why make your own?
- If you've never tasted fresh butterscotch or caramel sauce, then you are in for a surprise. It is finger-licking GOOD! and I mean finger-licking.
- The recipe needs simple pantry staples like sugar, butter, and cream, which you probably already have on hand.
- And best of all, it takes only 5 minutes to make it.
- You can use it over almost anything - drizzle it over pancakes, yogurt parfait, whipped cream, cakes, tarts, and desserts. The options are endless.
Ingredients and substitutes
- Brown sugar - Yes, if you are making butterscotch, you do have to use brown sugar not white sugar. The molasses in the brown sugar is what gives butterscotch its unique flavor. You can use light or dark brown sugar - the dark brown has a more intense flavor from the molasses. It's a personal preference - I have tried to use half light brown and half dark brown, and both are delicious.
- Light corn syrup - This is an inverted sugar and helps prevent crystallization when the caramel cools down. And if you don't have the corn syrup, a teaspoon of lemon juice or ½ teaspoon cream of tartar added to the sugar works just as well.
- Butter - It's best to use butter, not margarine, in this recipe as margarine has a high water content, which makes a runny consistency of the sauce.
- Salt - It's optional, but I believe it really helps bring out the flavor by cutting down on the sweetness.
Butterscotch sauce
- Warm the cream in a saucepan or microwave-safe bowl.
- In a heavy-bottom deep saucepan, add the brown sugar, butter, corn syrup, and salt.
Pro tip - A light-colored pan works better so you can see the color more clearly. - Cook over medium heat until the butter is melted and the sugar is dissolved.
- Continue to cook over medium to medium-low heat for about 4 to 5 minutes.
Pro tip - You want it to boil but not burn. So, adjust the heat accordingly. - When you have a light pale butterscotch color (see video), add the warm cream and combine well. (220F/107C)
Pro tip - The sauce will rise when you add the cream. So, take it off the heat as necessary. - Cook for just a minute more then remove from heat. Cool for a few minutes in the pan then pours into a mason jar or storage bowl.
Pro tip - Caramel is very hot, so it's best not to pour it immediately into glass storage to prevent cracking.
Consistency for butterscotch sauce
The consistency at which you remove the butterscotch sauce from the heat depends on what you want to use it for. An important thing to remember is the sauce will thicken as it cools.
- Pouring sauce - If you want to drizzle the sauce over desserts, such as pies and ice creams, it's best to take it off the heat about a minute or two after you add the cream. (220F/107C)
- As an ingredient - If you need to use it as one of the ingredients - like buttercream or tart filling - it's best to have it a bit thicker. I cook it for about 3 to 4 minutes after adding the cream.
- Toffee consistency - If you cook the sauce for a good 5 to 6 minutes after adding the cream - the sauce will be thicker and more intense. Then, pour it into a lined and greased baking tray. And when almost cool - cut them into squares or roll them into balls. (245F/118C)
Tips, caution
- No kids around ? (be very careful).
- And no answering phone calls.
- Also, not putting your face too close to check the sugar as there will be hot steam.
- Wear gloves in case of spills and rips.
- Use heat-resistant silicone or wooden spoons that have not been used for grease.
- Have all your ingredients ready as the process is quite quick.
- Always use a heavy-bottom and deep saucepan as the mixture will rise when you add the butter and cream. The heavy bottom encourages the even distribution of heat.
What can you do with butterscotch?
The butterscotch sauce will keep in the fridge in an airtight jar for up to 2 weeks. It can stay at room temperature for about a week. But if kept in the fridge, its shelf life will increase up to 2 weeks.
Absolutely. There are many ways to flavor butterscotch. You can add
1 tablespoon of rum or bourbon to make caramel rum sauce.
1 teaspoon combined of cinnamon, nutmeg, or ground ginger for a spiced caramel in the fall.
Add 1 tablespoon rock salt for salted caramel flavor.
3 oz of melted dark chocolate for chocolate caramel sauce
4 tablespoon brewed espresso to make an espresso caramel sauce
If the sugar is not dissolved properly the butterscotch will be grainy. So it's best to keep the heat low and let the sugar dissolve and caramelize slowly. Alternatively, graininess can also happen when undissolved sugar falls back into the syrup while it is boiling. This recipe uses light corn syrup to prevent crystallization.
Low-fat cream or overheating the butterscotch can cause separation. Take it off the heat and continuously keep stirring until it becomes homogenous again. You can also place it over a bowl of cold water to cool it quickly.
High-moisture butter or low-fat creams are usually the culprits. Place it back on the heat and let the liquid evaporate. The sauce will thicken as you heat the mixture. Take note that it will thicken considerably as it cools as well.
Printable Recipe
Homemade Butterscotch Sauce
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 tablespoon (60 g) Butter (unsalted, room temperature)
- 1 cup (220 g) Brown sugar
- 2 tablespoon Light corn syrup ((see substitutes))
- ½ cup (120 ml) Whipping cream
- ½ teaspoon Vanilla extract (optional)
- ¼ teaspoon Salt (optional)
Instructions
- In a heavy-bottom deep saucepan, add the brown sugar, butter, corn syrup, and salt.Pro tip - A light-colored pan works better so you can see the color more clearly.4 tablespoon Butter, 1 cup Brown sugar, 2 tablespoon Light corn syrup
- Cook over medium heat until the butter is melted and the sugar is dissolved. Continue to cook over medium to medium-low heat for about 4 to 5 minutes. Pro tip - You want it to boil but not burn so adjust the heat accordingly.
- When you have a light pale butterscotch color (see video) add the warm cream and combine well. (220F/107C)Pro tip - The sauce will rise when you add the cream so take it off the heat as necessary.½ cup Whipping cream, ½ teaspoon Vanilla extract, ¼ teaspoon Salt
- Cook for just a minute more than remove from heat. Cool for a few minutes in the pan then pours into a mason jar or storage bowl.Pro tip - Caramel is very hot so it's best not to pour it immediately into glass storage to prevent cracking.
- The sauce will thicken as it cools.
Recipe Notes & Tips
Consistency is Key
The consistency at which you remove the butterscotch sauce from the heat depends on what you want to use it for. An important thing to remember is the sauce will thicken as it cools.- Pouring sauce - If you want to drizzle the sauce over desserts such as pies and ice creams. It's best to take it off the heat about a minute after you add the cream.
- As an ingredient - If you need to use it as one of the ingredients - like buttercream or tart filling -it's best to have it a bit thicker. I cook it for about 2 to 3 minutes after adding the cream.
- Toffee consistency - If you cook the sauce for a good 5 to 6 minutes after adding the cream - the sauce will be thicker and more intense - pour it in a lined and greased baking tray - when almost cool - cut into square or roll into balls.
Note
- Grainy butterscotch - If the sugar is not dissolved properly the butterscotch will be grainy. So it's best to keep the heat low and let the sugar dissolved and caramelize slowly. Alternatively, graininess can also happen when undissolved sugar falls back into the syrup while it is boiling. This recipe uses light corn syrup to prevent crystallization.
- Separated butterscotch - low-fat cream or overheating can cause separation. Take it off the heat and continuously keep stirring until it becomes homogenous again. You can also place it over a bowl of cold water to cool it quickly.
- Runny butterscotch - high-moisture butter, low-fat cream are usually the culprit. Place it back on the heat and let the liquid evaporate. The sauce will thicken as you heat the mixture. Take note that it will thicken considerably as it cools as well.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Erica
Could you please tell us at what temperature you cook the mixture for the various textures? I would guess the toffee needs to be cooked to a higher temperature than the pouring sauce or if I want to use it as a buttercream flavor -but I have no clue as to which is the correct temperature for each.
Veena Azmanov
Hey Erica. I have updated the post with the temperatures. Thanks
Aditi
hi.
I am going to try this recipe. but when to add cream of tarter or lemon juice as I don't have inverted corn syrup
Veena Azmanov
You can add 1 tsp of lemon juice to the sugar instead of corn syrup.
Carmen
Turned out perfectly!
Veena Azmanov
Thank you, Carmen
Sarah
Delicious! A little too delicious because I can't stop eating it! Very easy and quick. No reason to buy butterscotch ever again!
Veena Azmanov
So true Sarah! Can't stop eating it on its own. And, so easy to make, no need to buy it anymore.
Robin J
I make great stews, soups and yeasty breads but I have rarely dabbled in sweets or buttercream icings. So I approached this with no little trepidation. I used the Kroger brand Dark brown sugar, and it is very dark. The instruction to combine sugar and butter "until dissolved" was confusing - I could not see it well enough to tel. However, I pushed on, got it to boiling and forgot to set a time. So I was basically guessing everything except the ingredients, But to my delight -- it came out wonderfully. I am thrilled. It is SO good.
I was getting set up to do the buttercream when I discovered that the husband does not like butterscotch. So he is eating his apple cake un-iced, and I am having mine with sauce dribbled over it. Fantastic!
Veena Azmanov
Thank you for the feedback, Rabin. I am happy that you enjoyed this sauce. Sorry, your husband didn't try it with the sauce.