Ridiculously Easy Butterscotch Sauce
User Reviews
5
Ridiculously Easy Butterscotch Sauce
Description
This butterscotch sauce recipe begins by melting salted butter and combining it with firmly packed dark brown sugar and fresh lemon juice, which balances sweetness with a light acidity. The mixture is brought to a low boil to melt and integrate the sugar, transforming a grainy texture into a smooth wet sand-like appearance.
Heavy cream is then carefully added to create a pourable, creamy sauce base, which is returned to a gentle boil and stirred until thickened. The addition of vanilla extract and optional Scotch whisky enriches the flavor with warm, aromatic notes. Flaky sea salt finishes the sauce, enhancing the butterscotch depth.
Once cooled, the sauce thickens further and can be stored in the refrigerator for 2 to 3 weeks. Gentle reheating is recommended before serving to restore its spoonable texture. This sweet sauce pairs well with ice cream, puddings, cakes, or fruits, offering a buttery caramel-like complement.
Using salted butter simplifies seasoning, while substituting unsalted butter requires increasing the added salt for balance. The sauce’s smooth texture and balanced sweetness make it actionable for a variety of dessert applications.
Ingredients
- ½ cup butter (I used salted. If you use unsalted, increase the kosher salt to ¾ teaspoon at the end.)
- 1½ cups dark brown sugar firmly packed
- ½ teaspoon lemon juice fresh
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon whiskey optional, Scotch
- ½ teaspoon salt flaky
- sea salt such as Maldon, for serving, flaky; additional
Instructions
- In a medium-size sauce pan, melt the butter over medium heat. Add the brown sugar and lemon juice and stir to combine. The mixture will look like wet sand.
- Bring to a boil then reduce to a slow steady boil and continue cooking, stirring frequently for 2-3 minutes, until the mixture looks smooth rather than grainy. (At first the butter and brown sugar may seem to be separated but it will come together as it cooks.)
- Stand back a little (as the mixture will sputter a bit) and add the heavy cream. Stir to combine then return to a low steady boil. Cook for another 4 minutes, stirring frequently. Add the vanilla, Scotch (if using) and sea salt. Sir to combine.
- Transfer to glass jars and allow to cool completely. The sauce will thicken as it cools. Store in the refrigerator when not in use. The sauce will keep well for 2-3 weeks in the refrigerator.
- Rewarm gently before serving in a saucepan over low heat or in the microwave for 20-30 seconds. Do not bring to a boil when rewarming. Serve the sauce drizzled over ice cream, pies, tarts, apple and pear desserts, pumpkin desserts, etc. Sprinkle with a pinch of extra flaky sea salt when serving.
Notes
- If you use unsalted butter, increase kosher salt to ¾ teaspoon to balance flavors.
- The sauce yields about 2 cups and keeps refrigerated 2 to 3 weeks.
- Rewarm gently over low heat or brief microwave bursts; avoid boiling after reheating.
- Sea salt flakes like Maldon can be added on top before serving for texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 321 tablespoon servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 31mg | 1% |
| Potassium | 19mg | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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