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    Home » Kitchen Basics

    Butterscotch Sauce

    Published: Aug 10, 2016 · Last Modified: Aug 22, 2022 by Kanan Patel / 6 Comments

    Jump to Recipe Pin Recipe

    Butterscotch sauce recipe - the BEST and EASY homemade butterscotch sauce recipe. Take your ice cream sundae to another level by drizzling this warm/chilled sauce over it.

    Spoonful of butterscotch sauce is drizzled.

    This sauce is smooth, rich, sweet with melt in your mouth texture. This texture comes from the good amount of butter.

    In past years, I used buy the ready made jar of butterscotch sauce. That time I was not that worried or I could say I was not much conscious about what I am eating. But as I grew, I gained knowledge and learnt many things.

    Among them, the one is NEVER consume stuff which has high fructose corn syrup. Since then I have been making many recipes at home. And one of them is this sauce and second is chocolate sauce.

    Recently my husband went to Germany and over there he came to know that corn syrup is banned in Europe. For whatever reason it is banned but it is good for people for SURE.

    There is one more benefit of having the homemade one that it tastes much much better than the jar one.

    Give this a try and enjoy as an ice cream topping.

    Step By Step Photo Instructions:

    1) Take butter in a saucepan and turn the heat on medium.

    2) Let the butter get melted.

    Collage of 2 images showing butter in a saucepan and melted.

    3) Then add brown sugar. Here I have used light brown sugar.

    4) Add salt. If using salted butter then skip the salt here otherwise salt in must.

    Collage of 2 images showing adding brown sugar and salt.

    5) Also add heavy cream.

    6) Mix well and let the sugar get dissolved.

    Collage of 2 images showing adding milk and mixing.

    7) Bring this mixture to a boil.

    8) And let it boil for 5 minutes. Stir once or twice in between.

    Collage of 2 images showing simmering the sauce.

    9) Then turn off the stove. Add vanilla extract.

    10) Mix well. As it cools it will thicken slightly.

    Collage of 2 images showing adding vanilla extract and mixed.

    Once cools completely, you can store in airtight container in the refrigerator for about 2-3 weeks. At the time of serving reheat in microwave to make the sauce runny consistency again.

    Serving suggestion: Enjoy this sauce warm or chilled over the ice cream, milkshakes or cakes. I have drizzled this sauce over the eggless butterscotch cupcakes.

    Drizzling butterscotch sauce using a spoon back into the bowl.

    Did you try this butterscotch sauce recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Homemade Butterscotch sauce recipe (How to make butterscotch sauce)
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    Butterscotch Sauce

    5 from 6 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This homemade butterscotch recipe is easy and quick to make. Drizzle over ice creams, cupcakes, desserts.
    Author: Kanan
    Course: Side Dish
    Cuisine: American
    Calories: 83kcal
    Servings 0.75 cup
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ¼ cup Unsalted butter half stick or 2 oz or 56 grams
    • ½ cup Light brown sugar packed
    • ½ cup Heavy whipping cream
    • ¼ teaspoon Salt
    • ½ tablespoon Pure vanilla extract

    Instructions 

    • Take butter in a saucepan and turn the heat on medium. Let the butter get melted.
    • Then add brown sugar. Here I have used light brown sugar.
    • Add salt. If using salted butter then skip the salt here otherwise salt in must.
    • Also add heavy cream. Mix well and let the sugar get dissolved.
    • Bring this mixture to a boil.
    • And let it boil for 5 minutes. Stir once or twice in between.
    • Then turn off the stove.
    • Add vanilla extract. Mix well.

    Nutrition

    Serving: 1tablespoon | Calories: 83kcal | Carbohydrates: 8.2g | Protein: 0.1g | Fat: 5.7g | Saturated Fat: 3.6g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 6mg | Sugar: 8.1g | Vitamin A: 300IU
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Mark McPherson

      August 24, 2022 at 2:25 am

      If you used ghee instead of butter (for the butterscotch sauce), do you think it would taste even better?5 stars

      Reply
      • Kanan Patel

        August 24, 2022 at 5:22 am

        Not sure. Never tried it with ghee.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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