Butterscotch Sauce

4.89 from 18 reviews

Silky smooth & buttery, Butterscotch Sauce has a special and specific flavor with notes of molasses, butter, vanilla and salt.

Prep Time15

Bake Time15

Total Time30

Servings:8 servings

Ingredients

2 oz unsalted butter
8 oz dark brown sugar (1 cup)
4 oz heavy cream (1/2 cup)
2 oz butterscotch schnapps (1/4 cup (see note))
2 teaspoons real vanilla extract
1/2 teaspoon kosher salt (not table salt (seen note))

Instructions

Melt butter over medium low heat. (see note). Add the brown sugar and stir until the sugar looks like wet sand. Cook on medium low, stirring occasionally, for about 5 minutes. The mixture will begin to liquify.
Whisk in the cream, then whisk in the schnapps. BE CAREFUL, the mixture will bubble up and steam when the liquids are added, Keep your face away from the pot.
Cook over low heat for for about 10 minutes, whisking occasionally until the butterscotch becomes more viscous, very smooth and silky. Remove the pot from the heat and whisk in the vanilla and salt.
Pour into a heat proof container to cool. I like to use canning jars to store the butterscotch sauce.

Notes

You can use another liquor like bourbon or rum, or you can use more cream to keep it alcohol-free.

If you use table salt use 1/4 teaspoon

The main thing that can go wrong with this recipe is if you cook it too hot or too fast. Be patient and let it cook over medium-low heat for the times listed in the recipe. If you cook it too hot, bits of the sugar will caramelize and separate from the butter. You'll end up with a gritty texture.

Nutrition