Homemade butterscotch is a nostalgic dessert sauce made from three basic ingredients and it's so simple to make. This guide on How to Make Butterscotch will walk you through its simple process so you can have this sweet sauce for your next ice cream sundae, pie, or cake!

Homemade butterscotch sauce being poured over ice cream.

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Homemade Butterscotch Recipe

Most people have heard of butterscotch and likely had some at an ice cream shop or from a store-bought jar. However, most probably have never tasted homemade, which is a notion I'm trying to change because this dessert sauce is crazy good.

Butterscotch is made by cooking butter and dark brown sugar together in a pot until the sugar starts to melt. Heavy cream is whisked in, and then the whole mixture is cooked until thickened. Finish the sauce with some salt and you have a super delicious, utterly- addictive dessert sauce.

It truly is simple to make, and its uses are endless: on top of ice cream, on top of pie, made into a pudding, used in cakes, or straight from a spoon.

So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!

More of a visual person? Check out the video of me making it below, located right above the recipe!

How does Butterscotch Differ from Caramel?

Butterscotch and caramel are not the same. While they have similar complex and sweet flavors, they are made with different sugars and heated to different temperatures. Let me break down the difference.

Caramel sauce is made from white sugar that has been cooked until it reaches a temperature in the range of 330ºF or more, transforming the white granulated sugar molecules into a dark brown liquid that has transformed in flavor. Fat is then added in the form of butter and heavy cream to create a smooth, rich sauce that thickens as it cools.

Butterscotch is like caramel in that it is made from sugar, cream, and butter, but it has a darker smoky edge to it, thanks to the use of molasses-laced brown sugar instead of white, granulated sugar. Butterscotch is also heated to a lower temperature than caramel, and the brown sugar is cooked with butter and is less finicky than caramel due to this difference.

They are both similar because they are created by heating sugar molecules until they break down and transform into something new with complex tastes and aromas. And of course, they're both really super delicious.

Ingredients Needed

At the bare minimum, you need only three ingredients to make butterscotch:

dark brown sugar
unsalted or salted butter
heavy cream

If you use unsalted butter, you'll need to add salt. Because salt helps temper the sweet taste and gives the butterscotch sauce more complexity.

Some people like to add vanilla, but I find it doesn't need it.

Tools Needed

All you need to make the butterscotch is a heavy-bottomed pot, a whisk, and a rubber spatula.

Using a heavy-bottomed pot is important so that the sugar cooks evenly.

You'll also need a heat-proof jar to store your butterscotch. Mason jars work well here.

Tips for Successfully Making Butterscotch

Think making your butterscotch is hard? I'm happy to report it is incredibly easy to make. You don't even need an instant-read thermometer (though you certainly can use it if you want). Follow these helpful tips for making this addictive confectionary sauce:

Don't walk away from the cooking sauce. It can burn and it's best to monitor it while you are cooking it the whole time. All in all, it takes about 12 minutes to make.
Let the butter melt just a little bit before adding the sugar. This helps the brown sugar melt more evenly, and develop a better flavor since it melts more slowly.
Use dark brown sugar for a more complex flavor. If you prefer lighter butterscotch, you can use light brown sugar.
Look for the heated sugar mixture to be bubbly before adding the cream. This creates the flavor complexity of the sauce as the sugar molecules heat.
Carefully whisk the cream into the heated sugar mixture: Be aware that it can bubble and spurt as you introduce the cold cream, so be mindful of splashes. The recipe recommends starting with adding ¼ cup of the cream, whisking it fully in, and then gradually adding in the rest.
Cook the mixture until it has slightly reduced in volume and thickened up. It cooks for about an additional 5-8 minutes. I have found 210ºF to be a good place to stop cooking it.
The longer you cook it, the thicker the mixture will be. If you have found that after it is cooled it is too thick, you can briefly reheat the mixture and add a bit more cream to thin it out.
Do not taste or touch the hot butterscotch. It heats to a temperature higher than boiling water and doesn't splash off of you so it can burn. Use caution when making this recipe!

How to Store It

As stated above, this mixture is very hot just after being made. After it's finished cooking, it can safely stay in the pot it was cooked in (off-heat), but after a few minutes, it's best to transfer it to a heat-safe container, like a mason jar.

Once the butterscotch is cooled, store it in a covered container in the refrigerator.

This sauce will keep for quite a while due to the high sugar content, at least one week, but likely more.

Ways to Use Homemade Butterscotch

Butterscotch has endless uses:

Use it as a topping: on waffles or pancakes, over a scone or a muffin, with ice cream or yogurt, or spooned over a cheesecake.
Use it in any recipe calling for butterscotch. This Butterscotch Cream Pie is amazing. So is this Butterscotch Pear Pie! And this Butterscotch Pudding!
Use it as a filling: all by itself, butterscotch makes a great filling in cakes, pies, crepes, or other pastries.
Just grab a spoon! Seriously it's so good.

The butterscotch can be served warm or cold. It's quite thick when it is cold. To re-warm it after it's been cooled, you can briefly heat it in a microwave or heat it in a small pot until it's thin.

Full Recipe

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How to Make Butterscotch

Recipe by Kelli Avila

Homemade butterscotch is a nostalgic dessert sauce made from three basic ingredients (brown sugar, butter, and cream), and it's so simple to make. This guide on How to Make Butterscotch will walk you through its simple process so you can have this sweet sauce for your next ice cream sundae, pie, or cake!

Print Recipe

Total Time15 minutes
YieldAbout 1 pint

Ingredients

4 tablespoons (55 grams) unsalted butter, cubed
1-¼ packed cup (250 grams) dark brown sugar
1-¼ cup (280 grams) heavy cream
¼ teaspoon kosher salt

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Instructions

Add butter to a medium pot and turn on the heat to medium. Once the butter begins to melt, add in brown sugar. Using a spatula, carefully stir the sugar mixture around to evenly distribute the heat and ensure even melting of the sugar. Cook for about 3-4 minutes, or until the sugar has turned to liquid and is bubbling throughout the pot.
Carefully and slowly, whisk in the heavy cream. Start with about ¼ cup, whisking it fully into the sugar, and then gradually add the remaining.
Continue to cook the butterscotch over medium heat, watching carefully to ensure it doesn’t boil over, for 5-8 minutes, or until slightly thickened. Add in the salt at the end.
Remove the butterscotch from the heat, and let it sit for 5 minutes in the pan to slightly cool. Then transfer it to a heat-safe container for storage, or use it as desired.

Notes

If desired, you can also use light brown sugar. It will just have a lighter flavor.

The longer you cook it, the thicker the mixture will be. If you have found that after it is cooled, it is too thick, you can briefly reheat the mixture and add in a bit more cream to thin it out.

Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

Prep Time: 00:05
Cook Time: 00:10

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