Butterscotch Sauce is my absolute favourite topping for ice cream. Hands down. I’ll choose it every time. It’s rich, buttery and sweet. It’s the kind of flavour that you remember long after you’ve eaten it.
You can buy butterscotch sauce at the grocery store, but homemade is so much better, in my opinion. It’s not that hard to make either and you don’t need any fancy equipment. If it was hard, I wouldn’t make it!
I’ve been making this recipe for years and it’s always been a hit with my family. We eat a lot of ice cream in the summer months and it’s nice to be able to add a little extra oomph of flavour to the bowl.
How to Make Butterscotch Sauce
Start by adding the sugar, brown sugar, butter, whipping cream, light corn syrup and salt to a saucepan over low heat. Stir until the butter melts.
Once the butter melts, increase the temperature to medium heat. Remember it’s important to continue to stir so nothing burns. Once the mixture starts boiling, watch the clock and leave it boil for 5 minutes.
After the 5 minutes are up, remove the pot from the heat. Let it cool at room temperature for 20 minutes. It will start to thicken up more.
After your timer has buzzed at the 20 minute mark, stir in the vanilla extract. You are now ready to serve it over ice cream, cake or whatever confection you have on hand.
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The longer you leave the butterscotch to cool, the more it will thicken. If it gets too thick for your liking, pop it in the microwave for a few seconds to heat it up.
Note: if you overheat it, it will become too thin so only reheat slightly.
For storage, you can get a little fancy and use a mason jar or just use a reusable container with a lid. It keeps in the fridge for up to 10 days. You will need to reheat after it’s been in the fridge. Though I grabbed a spoon and snuck a few bites with it in its solid form. Yum!
You’ll have ice cream topping for days or enough to offer family and friends when they come for a visit and want a cold treat.
I gave a little bit to my cousin who was making a banana cheesecake and was going to use the butterscotch sauce as a topping.
For more butterscotch recipes, try my Butterscotch Steamer, Butterscotch Pudding Cookies, Butterscotch Blondies, Butterscotch Cheesecake Bars and No-Bake Butterscotch Cookies. You might also like this Instant Pot Dulce de Leche, Peanut Butter Magic Shell, Caramel Sauce or Hot Fudge Sauce.
Are you a butterscotch fan?
Make your own sundae topping or sweet dipping sauce! You'll remember this rich and buttery flavor long after you've eaten it. This easy homemade sauce tastes amazing on ice cream, cheesecake or bread pudding.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 6 tbsp butter
- 1/2 cup whipping cream
- 1/2 cup light corn syrup
- 1/2 tsp salt
- 1 tsp vanilla
- Add sugar, brown sugar, butter, whipping cream, corn syrup and salt to a saucepan over low heat. Stir constantly until butter is melted.
- Increase heat to medium, stirring constantly. Once boiling, continue to boil for 5 minutes. Remove from heat. Set aside to cool for 20 minutes.
- Stir in vanilla extract. Serve over ice cream, cheesecake or bread pudding or whatever you like!
Store in the fridge for up to 10 days. The sauce will firm up when chilled. Heat slightly before serving.
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Nutrition Information:Yield: 8 Serving Size: 1/8 cup
Amount Per Serving: Calories: 205Total Fat: 13.3gSaturated Fat: 8.3gTrans Fat: 0gUnsaturated Fat: 4.4gCholesterol: 39.5mgSodium: 9.9mgCarbohydrates: 22.4gFiber: 0gSugar: 22.3gProtein: 0.4g
wendy hutton says
my mother made this all the time we were growing up, its was her way of fancying up cake we loved it
So frugal and so precious ! Thank you so much !
You had me at butterscotch! Lol! I had no idea it was so easy to make. Pinning!
This recipe looks so good. I was trying to loose weight and this was shows up on the link party. I have a sweet tooth! Happy Summer, Kippi
Miz Helen says
I just love Butterscotch Sauce, this looks so good! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great week!
Michelle Leslie says
I have to agree with you Stacie and chocolate is a close second 😉
I have made the butterscotch and the caramel sauce. I also have used evaporated milk when I didn’t have cream and it tasted just fine, a little richer.
Angie B says
Do you think this recipe could be canned for gift giving?
I don’t know about canning because it has dairy in it. You could give it to someone as a gift as long as you didn’t wait too long to give it to them and stored it in the fridge.
Dumb question, but are you supposed to stir while it’s boiling? I know you stir when bringing it to a boil. Thanks!
Sorry it wasn’t clear! Yes, I would continue to stir so it won’t burn.