Butterscotch Sauce Recipe

Introduction

This rich and creamy butterscotch sauce is the perfect indulgence to drizzle over ice cream, pancakes, or desserts. Made with a blend of brown sugars, butter, and cream, it offers a deep, caramelized flavor that’s easy to make at home.

Ingredients

• 1 2/3 cups (354g) light brown sugar, packed
• 1 2/3 cups (354g) dark brown sugar, packed
• 16 tablespoons (227g) unsalted butter, at room temperature
• 1 vanilla bean, split lengthwise (optional)
• 4 cups (907g) heavy cream
• 1 to 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons flaky sea salt
• 1 teaspoon King Arthur Pure Vanilla Extract

Instructions

1. Step 1: In a heavy pot (6-quart or larger) over medium heat, combine the light and dark brown sugars with the butter. Cook just until the sugar melts completely.
2. Step 2: Increase the heat to medium-high and add the split vanilla bean, if using.
3. Step 3: Gradually add the heavy cream in four parts, bringing the sauce to a simmer each time. Allow it to partially reduce between additions, stirring occasionally to prevent boiling over. This should take about 4 to 6 minutes.
4. Step 4: Once all the cream is incorporated and the sauce thickens slightly—just beginning to fall in a sheet from the spoon—remove from heat.
5. Step 5: Stir in the kosher salt, flaky sea salt, and vanilla extract. Let the sauce cool completely before serving or storing.

Tips & Variations

• For a smoother sauce, strain out the vanilla bean pieces before serving.
• Adjust the salt amounts to taste, especially if you prefer a sweeter or saltier finish.
• Try substituting browned butter for regular butter to add a nutty depth of flavor.

Storage

Store the butterscotch sauce in an airtight container in the refrigerator for up to 6 months. Reheat gently in the microwave or on the stovetop, stirring frequently until warmed through and smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce without a vanilla bean?

Yes, the vanilla bean is optional. Using just vanilla extract will still provide plenty of flavor, though the bean adds a subtle, aromatic depth.

How thick should the sauce be?

The sauce should thicken enough to fall off a spoon in a smooth sheet. It will thicken more as it cools, so aim for a slightly thinner consistency while cooking.

Butterscotch Sauce Recipe

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5 from 111 reviews

This rich and creamy butterscotch sauce combines dark and light brown sugars with butter and cream, simmered to perfection and infused with vanilla and a touch of sea salt. Perfect for drizzling over desserts or adding a decadent touch to your favorite treats.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: About 3 cups 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Butterscotch Sauce

• 1 2/3 cups (354g) light brown sugar, packed
• 1 2/3 cups (354g) dark brown sugar, packed
• 16 tablespoons (227g) unsalted butter, at room temperature
• 1 vanilla bean, split lengthwise (optional)
• 4 cups (907g) heavy cream
• 1 to 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons flaky sea salt
• 1 teaspoon King Arthur Pure Vanilla Extract

Instructions

1. Combine Sugars and Butter: In a heavy pot (6-quart or larger) over medium heat, combine the light and dark brown sugars with the unsalted butter. Cook just until the sugar is melted, stirring to combine the mixture smoothly.
2. Add Vanilla Bean and Increase Heat: Raise the heat to medium-high and add the split vanilla bean to the pot. This will infuse the sauce with a deep vanilla flavor as it cooks.
3. Incorporate Heavy Cream Gradually: Add the heavy cream in four additions. After each addition, bring the sauce to a simmer and allow it to partially reduce for about 4 to 6 minutes. Stir as necessary to prevent the mixture from boiling over, ensuring a smooth and creamy texture.
4. Thicken the Sauce: Once all the cream has been added and the sauce has thickened slightly so it just begins to fall in a sheet from the spoon, remove the pot from heat. This indicates the perfect consistency for the butterscotch sauce.
5. Finish with Salt and Vanilla: Stir in the kosher salt, flaky sea salt, and King Arthur Pure Vanilla Extract to enhance the flavor profile and add a touch of richness to the sauce.
6. Cool and Store: Let the butterscotch sauce cool completely before using. Store it in the refrigerator, where it will keep well for up to 6 months, making it a versatile and delicious addition to many desserts.

Notes

• If you prefer a stronger vanilla flavor, use the whole vanilla bean.
• Stir frequently to prevent the sugar from burning or sticking to the bottom of the pot.
• The sauce thickens more as it cools; adjust thickness by simmer time before removing from heat.
• For a dairy-free version, substitute heavy cream with coconut cream and use vegan butter.
• Use kosher salt carefully to control saltiness – adjust to taste.
• Store in an airtight container and warm gently before serving if the sauce becomes too thick.

Keywords: butterscotch sauce, dessert sauce, homemade butterscotch, caramel sauce alternative, vanilla butterscotch