Butterscotch Sauce

Butterscotch Sauce is a creamy, smooth sauce made with butter, fresh cream, sugar and flavoring it with butterscotch extract. Butterscotch Sauce is a handy topping for puddings, cakes, ice creams and even breads. It has deep buttery flavor with mild caramel taste which feels very comforting. This recipe is very useful when you want a quick topping for desserts at home without much work.

This sauce is used for ice creams, cakes, puddings and sometimes even for breads and pancakes. It has thick and glossy texture which makes even simple desserts taste more rich and special. This recipe is easy to follow and does not need any special skills also. It's a must try recipe.

Jump to:

• About Butterscotch Sauce
• Butterscotch Sauce Ingredients
• How to make Butterscotch Sauce Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Butterscotch Sauce

Butterscotch Sauce is classic dessert topping used in baking and dessert making from long time. It is prepared by melting butter and sugar together on low flame till it turns gooey and bubbly. After that fresh cream is added which gives smooth and silky finish to the sauce.

The texture of this sauce has to be creamy and slightly thick, not too runny. When it is hot, it will look little thin but once it cools down it thickens more naturally. The flavor has buttery richness with sweet caramel taste which goes well with many desserts, cakes and snacks.

There are small variations in this recipe based on ingredients used. White sugar, brown sugar or cane sugar can be used depending on availability. Fresh cream can be homemade or store bought both works fine in this recipe and gives good result. It also feels more fresh and homemade.

I usually make this for cakes or whenever I have extra fresh cream left at home. This just taste much better than store bought sauce. This butterscotch sauce recipe is so very easy to make and its sure better than store bought ones.

Butterscotch Sauce Ingredients

• Brown sugar - I used for deep caramel flavor and brown color. You can use cane sugar or white sugar also but the taste will change little and color will be lighter.
• Butter - It just adds richness to the sauce. You can use unsalted butter too, just add very small pinch of salt to balance taste.
• Fresh cream - I used to make the sauce smooth and creamy. I used homemade fresh cream, store bought fresh cream also works fine and gives similar result.
• Butterscotch essence - I have used this only for flavoring, it gives proper butterscotch smell and taste to the sauce. You can add little more or less based on how strong you like the flavor.

Why This Recipe Works

• This recipe has few ingredients and its easy to make at home.
• It gives smooth and glossy sauce without much effort.
• Butter and brown sugar together gives rich and deep flavor.
• This recipe works well for many desserts and sweet dishes.
• It can be made quickly and stored for later use also.

Similar Recipes

• Vanilla cake
• Chocolate cake
• Plum cake
• Carrot cake
• Fruit Cake

How to make Butterscotch Sauce Step by Step

1.Get ready with all your ingredients. In a sauce pan - add brown sugar and butter

2.Heat it up in low flame. Let it melt

3.It will become goey then it will start bubbling up. Let it bubble, bring to a boil.Boil for a minute. Switch off.

4.Now add fresh cream and whisk it well until smooth and silky.

5.Add butterscotch essence. If you are adding food color add now. I didn't add. Cool down completely then store in room temperature.

Cool down and then store in a clean container. Keep in room temperature.

Expert Tips

• Cooking sugar - I always cook sugar and butter in low flame only. High flame will burn the sugar fast and this recipe will spoil easily.
• Adding the cream - I usually whisk the cream well before adding it to the pan. Add cream only after switching off the flame so it does not split or curdle.
• Butter choice - I have used salted butter so I didn't add salt separately. If you are using unsalted butter, add tiny pinch of salt only, do not add more.
• Checking consistency - The sauce has to look little thin when hot. It will thicken more once it cools, so do not overcook thinking it is watery.
• Stirring method - I keep stirring while sugar melts so it does not stick to the bottom of pan. Do not leave it unattended even for few minutes.

Serving and Storage

Serve over ice creams, cakes or puddings, this goes very well with vanilla ice cream, brownies and sponge cakes. Let it cool down fully before storing it. Store leftover sauce in clean dry bottle and keep it in fridge. Warm it little before using again so it becomes pourable.

FAQS

1.Can I use white sugar?

Yes you can use white sugar but flavor will be little less deep. Brown sugar gives better butterscotch taste and color.

2.Why my sauce has turned grainy?

It happens when sugar is cooked in high flame or cream is added while boiling hot. Always keep flame low and add cream carefully.

3.Can I skip butterscotch essence?

You can skip it but essence gives strong butterscotch flavor. Without it, this recipe tastes plain caramel sauce.

4.Can I make this ahead?

Yes this recipe can be made earlier and stored in fridge. Warm it slightly before serving so it loosens up.

5.How long this sauce will stay good?

It stays good for few days in fridge if stored properly in airtight container and handled cleanly.

If you have any more questions about this Butterscotch Sauce Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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