Easy Butterscotch Sauce

Butterscotch sauce in a small mason jar with a spoon.

Course: Desserts, Sauces and Spreads

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: Tablespoons

Calories: 103kcal

Author: Deanna

This delicious and easy homemade butterscotch sauce, made with only four ingredients, is perfect for your next sundae, milkshake, or dessert.

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Equipment

candy thermometer

Ingredients

1/4 Cup salted butter
1/2 Cup light brown sugar lightly packed
1/2 Cup dark brown sugar lightly packed
1/2 Cup heavy cream

Instructions

Place the butter and sugars in a medium-sized pot and heat over medium heat until the butter is melted, the sugar is dissolved, and the mixture has started to bubble.
Remove the pot from the heat and, very slowly, pour the heavy cream into the pot while carefully whisking the mixture. Be sure to work carefully as the sauce will want to bubble up and splatter if you add the cream too quickly.
Once all of the cream is added, return the pot to the heat and simmer while stirring for 4-5 minutes, until the mixture begins to thicken. If you have a candy thermometer, the butterscotch is ready at 225°F. Otherwise, err on the side of less time, rather than more.
Remove the butterscotch sauce from the heat and carefully pour it into heat-safe containers.
Do not allow the sauce to cool in the pot, as the residual heat from the pot will continue to thicken the butterscotch.
You can use the butterscotch immediately if you want a hot dessert sauce; otherwise, let it cool completely and store it in the refrigerator for up to two weeks.

Notes

The butterscotch sauce can be stored in air-tight containers in the refrigerator for up to two weeks.

The butterscotch sauce will thicken when stored. If it becomes too thick, you can loosen it by placing the sealed container in a dish of warm water for a few minutes or microwaving it for a few seconds.

Separation may happen the longer it is stored; just give it a stir before serving.

Nutrition