Homemade Butterscotch
The perfect butterscotch recipe is the ultimate flavor explosion that will leave your taste buds dancing. This homemade butterscotch sauce uses just 5 ingredients and gets done in less than 10 minutes. This simple and easy recipe will have you drizzling butterscotch on anything from breakfast pancakes, and pound cakes to vanilla ice cream.
Do you ever feel like your taste buds need a little spice up? Look no further than the sweet, rich flavor of butterscotch. But this isn’t your grandma’s butterscotch candy. We conducted an experiment to discover the ultimate combination of ingredients and techniques for creating the perfect butterscotch sauce. But first,
What is Butterscotch?
Butterscotch is a sweet and creamy sauce that is a great addition to desserts and other culinary creations. It is often compared to caramel, but there are key differences between the two.
Butterscotch Vs Caramel
While both share some similarities, they are not interchangeable. Both are sweet and creamy sauces that add flavor to desserts and other dishes, but the flavors and textures are different.
- Caramel is made from sugar that is heated until it reaches a specific temperature, resulting in a rich, deep flavor with a slightly bitter aftertaste. It can be made with or without cream and is often used as a topping for ice cream or drizzled over cakes.
- Butterscotch, on the other hand, is made with brown sugar, butter, and cream, giving it a smoother texture and a milder flavor compared to caramel. It has a distinct buttery taste and is often used as a filling or topping for cakes, cookies, and other baked goods.
Understanding the differences between these two sauces will help you choose the right one for your recipe.
Why make your own?
- If you’ve never tasted freshly made sauce, then you are in for a surprise. It is finger-licking GOOD! and I mean finger-licking.
- The recipe needs simple pantry staples like sugar, butter, and cream, which you probably already have on hand.
- And best of all, it takes only 5 to 7 minutes to make it.
- You can use it over almost anything – drizzle it over pancakes, yogurt parfait, whipped cream, cakes, tarts, and desserts. The options are endless.
Ingredients and substitutes
To make a mouthwatering b’scotch sauce, you only need a few simple ingredients.
- Brown sugar – The base of the sauce is made with brown sugar, which gives it its signature caramel-like flavor. To add a rich, buttery taste, butter is added to the mix. If you are making butterscotch, you do have to use brown sugar not white sugar. The molasses in the brown sugar is what gives butterscotch its unique flavor. You can use light or dark brown sugar – the dark brown has a more intense flavor from the molasses. It’s a personal preference – I have tried to use half light brown and half dark brown, and both are delicious.
- Light corn syrup – This is an inverted sugar and helps prevent crystallization when the caramel cools down. And if you don’t have the corn syrup, a tsp of lemon juice or ½ tsp cream of tartar added to the sugar works just as well.
- Butter – It’s best to use butter, not margarine, in this recipe as margarine has a high water content, which makes a runny consistency of the sauce.
- Salt – It’s optional, but I believe it really helps bring out the flavor by cutting down on the sweetness.
- Heavy cream is used to give the sauce its smooth, velvety texture.
Butterscotch recipe
- Warm the cream in a saucepan or microwave-safe bowl.
- In a heavy-bottom deep saucepan, add the brown sugar, butter, corn syrup, and salt.
Pro tip – A light-colored pan works better so you can see the color more clearly. - Cook over medium heat until the butter is melted and the sugar is dissolved.
- Continue to cook over medium to medium-low heat for about 4 to 5 minutes.
Pro tip – You want it to boil but not burn. So, adjust the heat accordingly. - When you have a light pale butterscotch color (see video), add the warm cream and combine well. (220F/107C)
Pro tip – The sauce will rise when you add the cream. So, take it off the heat as necessary. - Cook for just a minute more then remove from heat. Cool for a few minutes in the pan then pours into a mason jar or storage bowl.
Pro tip – Caramel is very hot, so it’s best not to pour it immediately into glass storage to prevent cracking.
Consistency for butterscotch sauce
The consistency at which you remove the sauce from the heat depends on what you want to use it for. An important thing to remember is the sauce will thicken as it cools.
- Pouring sauce – If you want to drizzle the sauce over desserts, such as pies and ice creams, it’s best to take it off the heat about a minute or two after you add the cream. (220°F/107°C)
- As an ingredient – If you need to use it as one of the ingredients – like buttercream or tart filling – it’s best to have it a bit thicker. I cook it for about 3 to 4 minutes after adding the cream. (230°F / 110°C)
- Toffee consistency – If you cook the sauce for a good 5 to 6 minutes after adding the cream – the sauce will be thicker and more intense. Then, pour it into a lined and greased baking tray. And when almost cool – cut them into squares or roll them into balls. (245°F/118°C)
Tips for creating a delicious butterscotch Recipe
When it comes to creating a delicious butterscotch recipe, there are a few things you should keep in mind.
- First and foremost, quality ingredients are key. Use real butter, top-quality sugar, and high-quality vanilla extract for the best flavor.
- Next, make sure to take your time when cooking the butterscotch. Cooking the sauce low and slow will help develop the complex flavors that make butterscotch so irresistible.
- Additionally, be sure to keep a close eye on the sauce as it cooks. Overcooking can result in a burnt or bitter taste, while undercooking can leave the sauce thin and lacking in flavor.
- Another tip to consider is to experiment with different types of sweeteners. While traditional butterscotch is made with brown sugar, you can also use honey, maple syrup, or even molasses to create unique flavor combinations.
- Finally, don’t be afraid to get creative with your butterscotch recipe. While it’s delicious on its own, there are endless ways to incorporate butterscotch into your cooking and baking. From drizzling it over ice cream to using it in a decadent cake frosting, the possibilities are endless!
Troubleshooting
- How to prevent grainy butterscotch – If the sugar is not dissolved properly the sauce will be grainy. So it’s best to keep the heat low and let the sugar dissolve and caramelize slowly. Alternatively, graininess can also happen when undissolved sugar falls back into the syrup while it is boiling. This recipe uses light corn syrup to prevent crystallization.
- Butterscotch is very liquid – This usually means your sauce has a very thin consistency often the result of undercooking. Sometimes, however, high-moisture butter or low-fat creams are usually the culprits. Place it back on the heat and let the liquid evaporate. The sauce will thicken as you heat the mixture. Take note that it will thicken considerably as it cools as well.
- Butterscotch has curdled or separated – Low-fat cream or overheating the B’scotch sauce can cause separation. Take it off the heat and continuously keep stirring until it becomes homogenous again. You can also place it over a bowl of cold water to cool it quickly.
- How to prevent butterscotch from burning? Be sure to stir the mixture constantly and keep a close eye on it, as butterscotch can burn quickly. You can also try cooking it over lower heat to reduce the risk of burning.
Creative ways to use B’scotch in your cooking
While this sauce is certainly tasty on its own, it can also be a versatile ingredient in many recipes. Here are a few creative ways to use it in your cooking:
- BS Cheesecake: Add butterscotch to your favorite cheesecake recipe for a sweet and creamy twist.
- BS Pudding: Make a classic butterscotch pudding by combining it with milk and sugar on the stove. Top with whipped cream and enjoy!
- BS Popcorn: Drizzle melted B’scotch over popcorn for a sweet and salty snack.
- BS chips sauce: Create a decadent sauce by melting store-bought butterscotch chips with heavy cream and a pinch of salt. Use it as a topping for ice cream, cake, or even pancakes.
- BS Brownies: Add scotch chips to your favorite brownie recipe for an extra layer of flavor.
By incorporating butterscotch into your cooking, you can unleash a whole new world of flavor in your dishes. And if you have any questions about working with b’scotch, don’t worry – I’ve got you covered.
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Frequently asked questions
The butterscotch sauce will keep in the fridge in an airtight jar for up to 2 weeks. It can stay at room temperature for about a week. But if kept in the fridge, its shelf life will increase up to 2 weeks.
While both flavors are made from sugar, the key difference is in the addition of butter and vanilla to butterscotch. Caramel typically only contains sugar and cream.
Absolutely. There are many ways to flavor butterscotch. You can add
1 tbsp of rum or bourbon to make caramel rum sauce.
1 tsp combined of cinnamon, nutmeg, or ground ginger for a spiced caramel in the fall.
Add 1 tbsp rock salt for salted caramel flavor.
3 oz of melted dark chocolate for chocolate caramel sauce
4 tbsp brewed espresso to make an espresso caramel sauce
Yes, but keep in mind that butterscotch chips are designed to hold their shape when baked. If you’re looking for a more sauce-like consistency, you may want to consider making your own butterscotch sauce.
It depends on the recipe, but in general, butterscotch will have a richer, more buttery flavor than caramel. If you’re unsure, it’s best to try a small test batch first.
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Homemade Butterscotch Sauce
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Video
Ingredients
Makes 2 cups (estimated 8 servings)
- 4 tbsp (60 g) Butter (unsalted, room temperature)
- 1 cup (220 g) Brown sugar (light or dark (use dark for a more complex flavor) )
- 2 tbsp Light corn syrup ((Optional) prevents crystallization )
- ¾ cup (120 ml) Heavy cream (or whipping cream or double cream)
- 1 tsp Vanilla extract (optional)
- ½ tsp Kosher salt (optional)
Instructions
- In a heavy-bottom deep saucepan, add the brown sugar, butter, corn syrup, and salt.Pro tip – A light-colored pan works better so you can see the color more clearly.4 tbsp Butter, 1 cup Brown sugar, 2 tbsp Light corn syrup
- Cook over medium heat until the butter is melted and the sugar is dissolved. Continue to cook over medium to medium-low heat for about 4 to 5 minutes. Pro tip – You want it to boil but not burn so adjust the heat accordingly.
- When you have a light pale butterscotch color (see video) add the warm cream and combine well. (220℉/107℃)Pro tip – The sauce will rise when you add the cream so take it off the heat as necessary.¾ cup Heavy cream, 1 tsp Vanilla extract, ½ tsp Kosher salt
- Cook for just a minute more than remove from heat. Cool for a few minutes in the pan then pours into a mason jar or storage bowl.Pro tip – Caramel is very hot so it's best not to pour it immediately into glass storage to prevent cracking.
- The sauce will thicken as it cools.
Recipe Notes & Tips
- First and foremost, quality ingredients are key. Use real butter, top-quality sugar, and high-quality vanilla extract for the best flavor.
- Next, make sure to take your time when cooking the butterscotch. Cooking the sauce low and slow will help develop the complex flavors that make butterscotch so irresistible.
- Additionally, be sure to keep a close eye on the sauce as it cooks. Overcooking can result in a burnt or bitter taste, while undercooking can leave the sauce thin and lacking in flavor.
- Another tip to consider is to experiment with different types of sweeteners. While traditional butterscotch is made with brown sugar, you can also use honey, maple syrup, or even molasses to create unique flavor combinations.
- Finally, don’t be afraid to get creative with your butterscotch recipe. While it’s delicious on its own, there are endless ways to incorporate butterscotch into your cooking and baking. From drizzling it over ice cream to using it in a decadent cake frosting, the possibilities are endless!
Consistency is Key
The consistency at which you remove the butterscotch sauce from the heat depends on what you want to use it for. An important thing to remember is the sauce will thicken as it cools.- Pouring sauce – If you want to drizzle the sauce over desserts such as pies and ice creams. It’s best to take it off the heat about a minute after you add the cream.
- As an ingredient – If you need to use it as one of the ingredients – like buttercream or tart filling -it’s best to have it a bit thicker. I cook it for about 2 to 3 minutes after adding the cream.
- Toffee consistency – If you cook the sauce for a good 5 to 6 minutes after adding the cream – the sauce will be thicker and more intense – pour it into a lined and greased baking tray – when almost cool – cut it into squares or roll it into balls.
Troubleshooting
- How to prevent grainy butterscotch – If the sugar is not dissolved properly the butterscotch will be grainy. So it’s best to keep the heat low and let the sugar dissolve and caramelize slowly. Alternatively, graininess can also happen when undissolved sugar falls back into the syrup while it is boiling. This recipe uses light corn syrup to prevent crystallization.
- Butterscotch is very liquid – This usually means your butterscotch has a very thin consistency often the result of undercooking. Sometimes, however, high-moisture butter or low-fat creams are usually the culprits. Place it back on the heat and let the liquid evaporate. The sauce will thicken as you heat the mixture. Take note that it will thicken considerably as it cools as well.
- Butterscotch has curdled or separated – Low-fat cream or overheating the butterscotch can cause separation. Take it off the heat and continuously keep stirring until it becomes homogenous again. You can also place it over a bowl of cold water to cool it quickly.
- How to prevent butterscotch from burning? Be sure to stir the mixture constantly and keep a close eye on it, as butterscotch can burn quickly. You can also try cooking it over lower heat to reduce the risk of burning
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
The perfect butterscotch recipe is the ultimate flavor explosion that will leave your taste buds dancing. Remember that butterscotch is not the same as caramel, and the essential ingredients for butterscotch sauce are brown sugar, butter, cream, and salt.
To perfectly cook butterscotch, use a candy thermometer and follow the temperature guidelines carefully. When creating your butterscotch recipe, don’t be afraid to get creative and experiment with different ingredients and techniques. With my tips and tricks, you can use butterscotch in a myriad of delicious ways. So go ahead and get cooking! Unleash your culinary creativity and add the perfect butterscotch recipe to your repertoire.
I do everything organic and I cannot find organic chips for cookies and such. Do you know how to make organic butterscotch chips?
Donna. I believe you can stir in some white chocolate in a light-colored butterscotch sauce and then pipe little dots with a point!!
Hi. You don’t mention any stirring in this recipe. Don’t you stir it at all while cooking? What about once you’ve added the cream? Some recipes say continuously stir to avoid scorching, others say not to stir at all.
Thanks
You can stir, Gis. I prefer to shake so everything is even in the beginning and then stir to combine. Watch the video to see how I do it.