Description
This rich and velvety Butterscotch Sauce is a sweet, buttery delight perfect for drizzling over ice cream, pancakes, or desserts. Easy to make and utterly irresistible!
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup packed dark brown sugar (or light brown for a milder flavor)
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt (or 1 tsp for salted butterscotch)
- Optional: 1 tbsp Scotch whisky or bourbon (for depth of flavor)
Instructions
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Add Sugar: Stir in the brown sugar until fully combined with the melted butter. Cook for 2-3 minutes, stirring constantly, until the mixture starts to bubble and looks smooth.
- Incorporate Cream: Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up—keep stirring until it settles into a cohesive sauce, about 2-3 minutes.
- Simmer: Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly (it will thicken more as it cools).
- Finish: Remove from heat and stir in vanilla extract, salt, and optional whisky or bourbon. Let cool slightly before serving.
- Serve or Store: Use warm as a topping, or let cool completely and store in a jar.
Notes
- For a thinner sauce, reduce simmering time to 3-4 minutes; for thicker, extend to 8-10 minutes.
- Sauce thickens significantly when refrigerated; reheat gently with a splash of cream to loosen it up.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce, Gravy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 180
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 0.5
- Cholesterol: 30mg