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Easy Butterscotch Sauce

This recipe for homemade butterscotch sauce is an easy and delicious way to add a new level of flavor to your desserts. With just a few ingredients, you can create a rich, sweet, and salty sauce that can be used in various ways. Perfect for drizzling over warm apple pie, ice cream, cheesecake, pancakes, waffles, or as a filling in cakes and pastries. It's also a great addition to coffee; try it in your frappuccino for an extra special treat.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 10 about 1-½ cups
Calories: 319 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 200 g (1 cup) light brown sugar or brown sugar
  • 113 g (1 stick) chilled unsalted butter , cut into pieces, divided
  • 4 oz (½ cup) Heavy Cream
  • 2 tablespoons light corn syrup
  • ¼ teaspoon kosher salt
  • ½ teaspoon  pure vanilla extract

Instructions

    Cup of Yum
  1. Combine sugar, cream, 4 tablespoons of butter, salt, and corn syrup in a medium saucepan.
  2. Cook over medium-high heat, stirring often with a rubber spatula, until large bubbles burst on the surface of the sauce, about 4 minutes. Remove the saucepan from the heat.
  3. Stir in the vanilla and the remaining 4 tablespoons of butter until fully combined, about 1 minute.
  4. Transfer the sauce to a bowl and let it cool for 30 minutes (the sauce will thicken as it cools).
  5. Serve the sauce. It can be refrigerated for up to 1 week and reheated in the microwave before serving.

Notes

  •  Storage, Make Ahead, & Freezing
  •  Storage,
  • Storage,
  • Make Ahead, & Freezing
  • Storage: Keep in an airtight container in the fridge for up to 1 week.
  • Storage: Keep in an airtight container in the fridge for up to 1 week.
  • Make Ahead: Prepare in advance and refrigerate. Reheat gently before serving.
  • Make Ahead: Prepare in advance and refrigerate. Reheat gently before serving.
  • Freezing: Not recommended—best enjoyed fresh.
  • Freezing: Not recommended—best enjoyed fresh.
  • Storage: Keep in an airtight container in the fridge for up to 1 week.
  • Make Ahead: Prepare in advance and refrigerate. Reheat gently before serving.
  • Freezing: Not recommended—best enjoyed fresh.