Butterscotch Sauce
Rich, buttery homemade butterscotch sauce made from brown sugar, butter, cream, and vanilla, cooked into a smooth, glossy, pourable topping. Perfect over ice cream, cheesecake, or bread pudding, and so much better than store-bought.
Equipment
- Saucepan
- Whisk or Spoon
- Storage Jar
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy whipping cream
- 1/2 cup light corn syrup
- 1/2 tsp salt
- 1 tsp vanilla extract added at the end
Instructions
- Melt: Add the sugar, brown sugar, butter, heavy cream, corn syrup, and salt to a saucepan over low heat. Stir constantly until the butter is melted and combined.
- Boil: Increase the heat to medium, stirring constantly. Once boiling, continue to boil 5 minutes, until thickened. Remove from the heat and cool 20 minutes.
- Finish: Stir in the vanilla extract. Serve over ice cream, cheesecake, bread pudding, or whatever you like.
Notes
Stir constantly throughout to keep the sauce smooth and prevent scorching. Don't skip the corn syrup, since it keeps the sauce from crystallizing. Add the vanilla off the heat for the best flavor. The sauce thickens as it cools, so a thin hot sauce will reach the right pourable consistency once cooled. For salted butterscotch, add a splash of bourbon or extra salt at the end. Store in an airtight jar in the fridge up to 2 weeks; it firms up when chilled, so warm gently before serving. Makes about 1 1/2 cups.