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A spoon drizzles caramel sauce into a small glass jar, with butter and sugar in dishes in the background.
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Butterscotch Sauce

Rich, buttery and ready in 15 minutes, this decadent Butterscotch Sauce is perfect for ice cream, brownies, Butterbeer and so much more!
Course Desserts & Sweets
Cuisine American
Keyword butterscotch sauce, easy butterscotch, homemade butterscotch sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16
Calories 142kcal
Author Lisa O'Driscoll

Equipment

  • Medium non-stick saucepan
  • Silicon spatula

Ingredients

  • 1/2 cup butter salted or unsalted
  • 1 cup dark brown sugar packed
  • 3/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • Combine the butter, brown sugar, heavy cream, and salt in a medium, non-stick saucepan over medium heat.
    1/2 cup butter, 1 cup dark brown sugar, 3/4 cup heavy cream, 1/2 teaspoon salt
  • Without stirring, allow the mixture to heat up and the butter to melt completely. Let it come to a simmer.
  • Once simmering, let the mixture cook at a steady boil for 4 to 5 minutes, stirring occasionally with a silicone spatula to prevent sticking.
  • Remove the saucepan from the heat. Stir in the vanilla extract.
    1 teaspoon vanilla extract
  • Let the sauce cool in the pan for 10-15 minutes before transferring it to a jar for storage. It will thicken as it cools.

Notes

    • Keep the heat steady, using medium heat. If the heat’s too high, the sugar may burn. However, if it's too low, it may not thicken enough.
    • Don't stir too soon. Let the butter and sugar melt together undisturbed at first. Stirring too early can cause sugar crystals to form and make the sauce grainy.
    • Add the vanilla after removing the saucepan from the heat. It'll keep the flavor strong and keep it from cooking off.
    • Use a non-stick pot and silicon spatula for easy cleanup. It also helps prevent the sugar from scorching on the bottom of the pan.
    • Use a saucepan that's a little larger than you think you'll need. The mixture will foam up considerably as it boils and a larger pot will help keep it from spilling over.
    • This recipe makes about 2 cups of butterscotch sauce
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Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 125mg | Potassium: 31mg | Sugar: 14g | Vitamin A: 341IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.1mg