Butterscotch Sauce
This easy homemade butterscotch sauce is rich, buttery, and silky smooth, with deep brown sugar flavor and a touch of vanilla. Spoon it over cheesecake, apple crisp, brownies, or your favorite ice cream.
Servings: 16
Equipment
- saucepan
Ingredients
- 1/2 cup salted butter
- 1 1/2 cups light brown sugar
- 1 cup heavy cream
- 1 tsp vanilla bean paste, or good quality vanilla extract
Instructions
- Melt the 1/2 cup salted butter in a medium saucepan. Add the 1 1/2 cups light brown sugar and stir until the sugar is wet and bubbling. Cook for 2–3 minutes, stirring often, to deepen the flavor.
- Slowly add the 1 cup heavy cream ~ it will bubble up ~ and whisk until smooth. Simmer for 4–5 minutes, stirring often, until glossy and slightly thickened. Be aware that it will foam up as it cooks. Keep an eye on it.
- Remove from the heat and stir in the 1 tsp vanilla bean paste. The sauce will thicken more as it cools.
- When cool, the sauce can be covered and chilled until needed. Butterscotch sauce can be kept in the refrigerator for a week.
- When ready to enjoy, just microwave your butterscotch sauce for about 10 seconds to loosen and warm it.
Notes
If using unsalted butter, add a bit of salt along with the vanilla, about 1/4 teaspoon, or more to taste.
Nutrition
Calories: 181 kcal · Carbohydrates: 21 g · Protein: 1 g · Fat: 11 g · Saturated Fat: 7 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 32 mg · Sodium: 55 mg · Potassium: 43 mg · Sugar: 21 g · Vitamin A: 396 IU · Vitamin C: 0.1 mg · Calcium: 29 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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