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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/butterscotch-sauce-recipe/