This small batch homemade butterscotch sauce is like caramel sauce's thicker, richer, buttery cousin. If you're intimidated by making caramel, I would totally try this recipe first because it's a bit easier, but still so delicious on everything from ice cream to brownies! And it comes together in about 10-15 minutes, so you can have a batch anytime you want.
We've already established that I'm a caramel girl. But what I really, really am is a butterscotch girl. What more could you need than butter, brown sugar, and vanilla?
I do have a confession, though. Before I went to pastry school, I used to make butterscotch all the time and call it caramel cause I literally thought they were the same lol. But there are actually some differences between the two!
First of all, butterscotch has way more (you guessed it) butter, which makes it richer. Secondly, butterscotch uses brown sugar, whereas caramel uses granulated sugar that is slowly melted into an auburn syrup. And butterscotch happens to be a bit more straightforward, so it's a great beginner recipe if caramel scares you a little!
You can use this sauce on all kinds of things. But I personally like it on sundaes, drizzled over cinnamon rolls, or stuffed into chocolate cupcakes. (Or just eat it by the spoonful. I've done it before, and I'll do it again.)
It only takes 10 minutes to make!
Butterscotch can come out grainy if a sugar crystal hits it during the boiling process. To keep this from happening, use a wet pastry brush to brush the sides of the pot as the mixture bubbles.
Lumpy sauce?
The butterscotch can turn lumpy for a variety of reasons. Usually, if the heavy cream is too cold (which is why I recommend room temp!).
But if it does come out lumpy or grainy, just add 2-3 teaspoons of water and place the butterscotch back on the heat. Stir until the sauce smooths out. The end!
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
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Quick Small Batch Butterscotch Sauce
Equipment
- Heavy-bottomed saucepan
- Candy thermometer
- 8-ounce jar for storing
Ingredients
- 60 grams good quality salted butter I use Kerrygold (¼ cup)
- 100 grams dark brown sugar (½ cup, packed)
- 120 milliliters heavy whipping cream room temperature (½ cup)
- ⅛ teaspoon Kosher salt I use Diamond
- ½ teaspoon vanilla bean paste or pure vanilla extract
Instructions
- Place the butter in a heavy-bottomed saucepan and melt it over medium heat. Then, add the brown sugar and heavy whipping cream, and stir with a wooden spoon until completely smooth.
- Bring the mixture to a boil. Clip a candy thermometer to the side of the pot, ensuring the thermometer doesn't touch the bottom of the pot. Boil the butterscotch for 7-8 minutes, or until the temperature reaches 220°F (104°C). To prevent crystallization, use a wet pastry brush to brush the sides of the pot as the mixture boils.
- Remove the pot from the heat and immediately stir in the Kosher salt and vanilla bean paste or extract. Let the mixture cool for about 10 minutes, and then transfer it to a jar to cool completely. (It will thicken more as it sits.) Use the sauce immediately or cover the jar and refrigerate the sauce for up to 1 week.
Did you make this recipe? I'd love to hear what you think!