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.
Butterscotch Sauce
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!
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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 Pudding Cookies, Butterscotch Blondies, Butterscotch Cheesecake Bars and No-Bake Butterscotch Cookies. You might also like this Peanut Butter Magic Shell, Caramel Sauce or Hot Fudge Sauce.
Are you a butterscotch fan?
Butterscotch Sauce
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.
Ingredients
- 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
Instructions
- 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!
Notes
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 cupAmount 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
Bev Weirather says
I just made this and it tastes great but when I put it on ice cream I got super hard. Did I use too much corn syrup or or should I add more cream.
Stacie says
Hey Bev! Sorry to hear you had issues with it hardening on the ice cream. I think I would keep the ingredients the same, but cook it for less time. It might have become like a candy if it’s cooked too long. You could try reducing the heat to medium low too. Hopefully, it doesn’t give you issues again! It’s a really yummy recipe!
Louise Shipley says
on the butterscotch sauce can it be water bath to make it have a shelf life
Machelle says
Can it be pressure canned or water bathed for longer shelf life. If so what one & how long. Please. Thank you.
Stacie Vaughan says
Hi Machelle,
I’ve never done either of these so I’m not sure! Sorry!
Joyce says
do you continue stirring after it comes to a boil?
Stacie Vaughan says
Hi Joyce! Once it’s boiling I don’t stir constantly. You can stir occasionally if you like.
Natalie Christopherson says
Can sugar substitute be used? I am a diabetic.
Stacie Vaughan says
I haven’t tried it with a sugar substitute, but it would probably be ok!
Sandra says
Can the sauce be frozen? Not sure I can get it used up in 10 days.
Stacie Vaughan says
Hi Sandra, Yes, you can freeze it for up to 3 months. Just don’t freeze in a glass jar because the cream expands when frozen.
Michelle says
I think this should be cooked for less time- it gets super hard over ice cream. I’d boil for maybe only one or 2 minutes. 5 is a super long time.
Ashley says
Can this be kept in a small crock pot for a few hours to stay warm for an ice cream sundae party?
Stacie Vaughan says
That should be ok, but just make sure to stir it every half hour or so.
Ivy says
Do you use light or dark brown sugar? I can not find plain brown sugar.
Stacie Vaughan says
You can use either light or dark brown sugar! Either one will work.