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A fabulous, silky smooth sauce with the delicious flavors of butter and brown sugar, this Easy Butterscotch Sauce is wonderful drizzled on ice cream, tarts, pies and so much more!
Over the many years that Scott and I have been married (44!), I've often heard him reminisce about his grandmother's "amazing butterscotch pie". It sounds quite magical; a flaky homemade crust, a rich, deep butterscotch filling and a cloud of ethereal, lightly golden browned meringue as the crowning glory. When I gave him a taste of this Ridiculously Easy Butterscotch Sauce and he said, "Wow, this brings back memories of Grandma Carman", I knew I had a winner!
Although we already have an incredible Caramel Sauce recipe on the blog, there's something distinctively different and uniquely delicious about this easy butterscotch sauce.
What's the difference between caramel sauce and butterscotch sauce?
A professional pastry chef from Taste of Home explains it this way: "Caramel is typically made with white granulated sugar. Water, sugar and corn syrup are heated until the sugar dissolves. Then the mix is left to boil until the syrup turns golden brown. Butter, cream and vanilla syrup are added and the ooey-gooey sauce is heated again."
Butterscotch, on the other hand, "is made with brown sugar instead of white sugar. The traditional butterscotch recipe calls for butter to be melted with brown sugar to start. Once the mixture becomes more of a liquid (appearing less grainy), cream is added and the ingredients are boiled again until it reaches the optimal temperature.
And although the two are similar and probably grew up in the same family, if you do a side-by-side taste test, there's a BIG difference!
What does Ridiculously Easy mean?
Isn't it enough to just say "easy"? Well, no, at least not here at The Café. That's because Ridiculously Easy is a whole category of recipes for us. If you're new to The Café you can read more about these unique recipes in this post. But in a nutshell, Ridiculously Easy recipes are those that "make you look like a kitchen rockstar with minimal effort on your part". We love these recipes as much as our readers do because they're all super delicious and so easy, ridiculously easy!
How to use this sweet confection
This easy butterscotch sauce will take about 15 minutes to put together, start to finish and will result in several jars of this silky-smooth, richly hued, buttery-sweet confection. What to do with it? Oh, there are so many ways to use this fabulous sauce.
It makes an amazing (and almost no effort) dessert spooned over a dish of vanilla ice cream. Add a simple shortbread cookie on the side and you've got a dessert worthy of royalty. No one will care that you didn't spend all day in the kitchen.
It's also delicious drizzled over just about any apple dessert like this recipe for Annie's Easy Apple Pie, this Easy French Apple Tart or these Glazed Puff Pastry Apple Roses. It also pairs deliciously with pumpkin and pear desserts.
And if you're looking for a gift idea, who wouldn't enjoy a jar of this Ridiculously Easy Butterscotch Sauce delivered to their door or popped in their mailbox? Tie it with a pretty ribbon and add a little gift tag that we'll be happy to share with you. Note, that I didn't mention the Ridiculously Easy part of the gift tag. That can be our little secret! If you'd like a free printable PDF of this gift tag, feel free to leave us a comment below and let us know.
We'll email you the PDF. All you have to do is click on it and the PDF reader on your computer will be opened. You can then go to the menu bar at the top of the screen, click on the word "File" and you'll have the option to print the labels.
You might want to whip up a batch of this Easy Butterscotch Sauce today. That way you'll be all set for a delicious new recipe coming up, our Salted Butterscotch Panna Cotta. It's another super easy recipe that's a delicious and very elegant way to end a meal. Stay tuned, it's coming up soon!
So cheers to Grandma Carman, who made the wonderful butterscotch pies that Scott remembers so fondly. I'm trying to follow in her culinary footsteps, but in a much easier and less time-consuming way. I have noticed that each time Scott takes a taste of this easy butterscotch sauce, he swoons just a bit. I have a feeling that Grandma Carman saw that same look of delight each time he sat down to a piece of her (now famous) butterscotch pie!
Café Tips for making this Ridiculously Easy Butterscotch Sauce
- Look for the darkest brown sugar you can find to add rich flavor and a beautiful deep hue to this sauce. Some brown sugar is labeled "dark" but it looks almost exactly like light brown sugar. I find that my local store brand (Laura Lynn) as well as well as Dixie Crystals Dark Brown Sugar give me that nice rich color.
- This recipe calls for flaky sea salt. In my opinion, the best flaky sea salt comes from a city in England, about 50 miles north of London called Maldon. The salt is named after the city and is a fabulous flaky finishing salt, which means it's used at the end to add a finishing touch. It's a clean, mild tasting salt with no bitterness. The flakes add a delicious little crunch to meat, vegetables, desserts... anything! It's wonderful in this easy butterscotch sauce as it enhances and adds complexity to the flavor. Because it's flaky rather than hard and crystallized, you can pick up a little pinch with your thumb forefinger to crush it. Maldon is more expensive than your typical table salt or kosher salt but a box will last a long time and give your lots of gourmet pleasure.
- All that being said, if you don't have Maldon and don't want to purchase it, kosher salt will work and the sauce will still be delicious!
- This easy butterscotch sauce is fine at room temperature for several hours but should be refrigerated for longer term storage. When it's cold, however, it will get quite thick. You can re-warm it in a saucepan on low heat or in the microwave for 20-30 seconds. Don't return it to a boil, just gently warm it.
- Don't skip the lemon juice! It's a minimal amount and doesn't change the flavor of this sauce but anytime you make a cooked sauce with a decent amount of sugar, there's a chance for crystallization, which can give the sauce a grainy consistency. Just a bit of lemon juice is insurance to prevent this crystallization as it creates a chemical reaction called inversion. Inversion simply means it changes the structure of the sugar molecules so they aren't able to crystalize. YAY!
- Feel free to skip the Scotch in this easy butterscotch sauce although it does add a nice depth of flavor.
- I love to use these simple but elegant Weck Mini Tulip Jars for this easy butterscotch sauce, especially when gifting. They can also be used for jams and jellies and are a really pretty way to serve the Salted Butterscotch Panna Cotta that's coming up next!
- These hexagon-shaped jars are also a pretty (and less expensive) way to jar and gift this easy butterscotch sauce.
Thought for the day:
Lord, you are my God;
I will exalt you and praise your name,
for in perfect faithfulness
you have done wonderful things,
things planned long ago.
Isaiah 25:1
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- ½ cup butter (I used salted. If you use unsalted, increase the kosher salt to ¾ teaspoon at the end.)
- 1½ cups dark brown sugar firmly packed
- ½ teaspoon fresh lemon juice
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon Scotch whiskey (optional)
- ½ teaspoon flaky salt
- additional flaky sea salt such as Maldon, for serving
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In a medium-size sauce pan, melt the butter over medium heat. Add the brown sugar and lemon juice and stir to combine. The mixture will look like wet sand.
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Bring to a boil then reduce to a slow steady boil and continue cooking, stirring frequently for 2-3 minutes, until the mixture looks smooth rather than grainy. (At first the butter and brown sugar may seem to be separated but it will come together as it cooks.)
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Stand back a little (as the mixture will sputter a bit) and add the heavy cream. Stir to combine then return to a low steady boil. Cook for another 4 minutes, stirring frequently. Add the vanilla, Scotch (if using) and sea salt. Sir to combine.
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Transfer to glass jars and allow to cool completely. The sauce will thicken as it cools. Store in the refrigerator when not in use. The sauce will keep well for 2-3 weeks in the refrigerator.
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Rewarm gently before serving in a saucepan over low heat or in the microwave for 20-30 seconds. Do not bring to a boil when rewarming. Serve the sauce drizzled over ice cream, pies, tarts, apple and pear desserts, pumpkin desserts, etc. Sprinkle with a pinch of extra flaky sea salt when serving.
See Café Tips above in the post for more detailed instructions and tips.
Makes 2 cups of butterscotch sauce.
Karen Labrosse says
Can I please have the PDF for the gift tags Or labels. Thank you
Chris Scheuer says
Yes, sending them now!
Merle says
Can’t wait to try your recipe. I would appreciate a PDF of your labels please. Wishing you a happy Christmas and may 2021 bring you joy, good health and freedom from Covid-19
Chris Scheuer says
Thank you, Merle! The PDF should be in your email!
Tricia Ann Rieger says
Looks like another fabulous recipe Chris- please send copy of the tags. Thank you!
Chris Scheuer says
Thanks, Tricia Ann! The labels are coming your way!
Joseph CZLAPINSKI says
Butterscotch sauce is my best friends favorite. You just gave me the recipe for her Christmas gift. Please send the pdf for the labels. Thankyou & God Bless.
Chris Scheuer says
She will love this Joseph! The labels are on the way!
Mac says
This is perfect for gifts. May I please have the gift tag pdf? Thank you!
Chris Scheuer says
Of course! Sending them now, Mac!
Brigida says
Hi Chris,
Your butterscotch recipe came just in time, I found this recipe on the Kraft site for an apple bundt cake with a butterscotch glaze to pour over the cake. However the butterscotch glaze is made with those little plastic wrapped caramel candies. I think your sauce sounds way more delicious. Can I please have the PDF for your lovely labels, I would love to make extra for a few f fiends. Thank you
Regards,
Brigida
Chris Scheuer says
Perfect! That sounds wonderful, Brigida! The labels are on the way!
Willie Brubaker says
Hey Chris! This is wonderful! I plan on making more and using as gifts as you mentioned. I would love to get yourPDF for the labels. Thank you! Happy Thanksgiving to you and your crew!
Willie
Chris Scheuer says
Same to you, Willie! I'll send the labels now 💕🥰💕
Cindy says
Me too on the labels. They are so pretty. Great job
Chris Scheuer says
Sure, sending them now, Cindy.
Candy Sturgis says
Sounds delicious. Please send me the PDF for the labels.
Chris Scheuer says
I think you'll enjoy it, Candy. Will send the labels now!
Joyce WRight says
Looks like a must try. Please send pdf for label.
Thanks! 🙂
Chris Scheuer says
Coming your way, Joyce!
Karen Palczuk says
would love the pdf!!! thanks
Chris Scheuer says
Sure! They're on the way, Karen.
ROSEMARY says
OMG THAT SAUCE LOOKS WONDERFUL , COULD YOU PLEASE SEND ME THE PDF FOR THE LABELS I WOULD LOVE TO GIVE AS GIFTS. THANK YOU
Chris Scheuer says
It will make great gifts, Rosemary! Will get the labels off to you now!
Patricia says
Sounds so yummy 😃
Chris Scheuer says
Thanks, Patricia!
Charles Oakes says
I love all your recipes!! Please send the labels. Thanks Juanita
Chris Scheuer says
Thanks so much, Charles 💕 - the labels should be in your email shortly!
Carol Manning says
I love this recipe and will make several for gifts. Please send me the pretty labels. Thanks.
Chris Scheuer says
Sure, sending off the labels now, Carol! Enjoy!
Mary W says
Another recipe that I will definitely try and give as gifts. Would love labels please.
Chris Scheuer says
I think you'll love it, Mary! The labels are coming your way!
Janet says
Yay! A new dessert to serve & share!
Could you please send me a PDF of the label?
Thanks a bunch:)
Chris Scheuer says
Yes, and such an easy dessert! The labels are on the way, Janet!
Jacqueline Green says
I'd love the labels for the butterscotch sauce. Thanks
Chris Scheuer says
Sure, sending them now, Jacqueline!
JoAnne Jackson says
I can't wait to try this and to gift it. I would love the printable PDF. Thanks.
How long will this keep in the fridge?
Chris Scheuer says
Hi JoAnne, this keeps well for several weeks in the refrigerator. Sending the labels now.
Sunnysewsit says
Can't wait to try this one! I love the Easy Caramel recipe, too - it's going to be used on an Instant Pot Cheesecake for hubby's birthday this weekend. Isn't it funny how people remember dishes from their childhood? My father always said his mother used to make a sweet and sour dish he loved (she died when he was 10, so my mother never got to ask her...) And for years and years my mother tried to replicate that recipe. Would love the label, Chris, and kudos to Scott's photography!
Chris Scheuer says
Oh, that sounds wonderful! Will send the labels off now!
Millie Law says
Hi Chris, this sounds delicious— another winner!! Would love a label pdf, please.
Many thanks for your lovely recipes and labels!
Chris Scheuer says
You're welcome, Millie! We'll get the labels off to you shortly!
Ron Baker says
Love your faithful witness! Will you please send label info?
Chris Scheuer says
Thanks, Ron, thanks so much 💕 - the labels are coming your way!
Kathleen says
My grandmother made this wonderful recipe and when she passed it was lost with her. I feel this was sent by her angel (you) in giving me this wonderful memory. I can't wait to make it for Christmas and am just waiting for the cute jars I ordered. Would you send me the labels to put on them? I am so happy to have found your site and look forward each day to see what's next.
Thank you
Kathleen
Chris Scheuer says
That's so awesome, Kathleen. I hope each little taste brings you sweet memories of her! Sending the labels now!
Jen says
I’d love the printout, please!!! Thanks so much.
Chris Scheuer says
On the way!
Cam says
Sounds so delicious! I’d love a printout-thanks!!
Mary says
Thank you thank you. My favourite sauce. I would love some of your labels. Going to be some happy people this Christmas.
Chris Scheuer says
You're welcome, Mary! Sending the labels now.
Chris Scheuer says
Sure, sending them now, Cam!