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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.
Suzanne says
Hello, I have just found your fabulous site and can't wait to get started. Please send me the PDF labels. Making it could be risky as it could totally blow the diet but I bet its worth it. Best wishes for Christmas from Australia.
Chris Scheuer says
Hello, all the way to Australia! Thanks for your kind words 💕 Welcome to The Café! We'll send the labels now. ENJOY!
June says
Please send PDF for this recipe. Looks like perfect Christmas treat for friends!
Mari-Ann says
I LOVE butterscotch and this recipe sounds fantastic. I’m definitely making it and would love the labels, too. Thank you for such a beautiful blog, you’ve made this year brighter with all of your posts, delicious recipes and photos.
God Bless You!
Chris Scheuer says
Thanks, Mari-Ann, for this kind and encouraging comment! Sending the labels now!
Deborah says
This sounds amazing! I love your site! Thank you for sharing your recipes with us! I’d love to have labels for the butterscotch syrup please. Thank you so much!
Chris Scheuer says
Thank you, Deborah! We'll be happy to send you the labels!
Gil says
This is the second recipe of yours I have used and both ab fab! Best wishes from Cape Town, gil
Chris Scheuer says
Thanks, Gill - all the way to Cape Town! So happy you enjoyed this recipe!
Elle Prigge says
Sounds absolutely delicious. Just like Grandma made.
Would appreciate it if you would send the pdf labels please.
Thanks a ton
Chris Scheuer says
I love that description! Just sent the labels, Ellie!
Stephanie says
Hi Chris, not sure if you received my request from earlier. I would like to receive the label file for the butterscotch syrup. Thanks
Mary B Bosworth says
This sauce looks delcious! I wold love the labels to add to my jars 🙂
Thank you,
Mary
Chris Scheuer says
Sure! Send you the labels, Mary!
Helga says
I recently made a caramel sauce like the one you mentioned. It was VERY popular. 🙂 I would love to try the butterscotch sauce, and gifting it, with the labels seems a perfect Christmas gift. I would love the PDF, thank you! Blessings, and a Merry Christmas to you. 🙂
Chris Scheuer says
Sure, just sent them, Helga! Hope you enjoy it as much as the carmel sauce!
Katherine Schmidt says
Sounds amazing! Please send the Ridiculously easy PDF!
Chris Scheuer says
Sure, just sent it, Katherine!
Barbara Martens says
Another fabulous gift idea, Chris! You continue to amaze all of your readers!
Would ideally appreciate the PDF file for the Butterscotch Sauce!
Wishing you and your family a Very Happy Thanksgiving!
Juanita says
Just made the butterscotch sauce. Would love the labels please.
Chris Scheuer says
Hope you enjoy it Juanita, the labels should be in your email.
Heidi says
Yum! Just working on my Christmas list food gifts. I'd love a label Thank you
Chris Scheuer says
This will be a wonderful gift, Heidi! Just sent the labels. ENJOY!
Elizabeth Ratliff says
Dear Chris, I've just printed it off and hope to make it for Christmas gifts over here in Zambia, Africa. I would really appreciate getting the link for printing off the labels . . . will make them look so professional! Thanks so much. And I was touched and blessed by your inspiration . . . He's my inspiration, too. God bless you all, Elizabeth
Chris Scheuer says
Love meeting a kindred spirit, Elizabeth 💕 Hope you enjoy this sauce, just sent the labels! God bless you, I love that He's the same awesome God here in American as he is in Zambia, Africa!
Janet says
Good morning! I would love the Butterscotch sauce labels. Thank you!
Also, is it safe to just put the sauce in little jars to give as gifts? Do I need to follow canning procedures? Thanks for any info or direction you can provide on that. Janet
Chris Scheuer says
Hi Janet, this sauce is fine for a few hours without refrigeration. I haven't tried canning it so I can't say for sure if that is safe.
Cindy Sims says
Sounds wonderful and can't wait to try it. Please send the gift label. Thanks for all the wonderful recipes!
Chris Scheuer says
Hope you enjoy it, Cindy! The labels should be in your inbox.
Nancy Rigby says
Thanks for sharing . I am going to make some for gifts . Please send label information. Thanks ahead of time .
Chris Scheuer says
You're welcome, Nancy! The labels have been sent!
Mary W says
Recipe does not say when to add. Ancillary and scotch or salt
Chris Scheuer says
Thanks, Mary. It's there now!
Robin McGuire says
I love butterscotch. It will present a small challenge when it comes time to share. I would love the pdf label. Thank you for so many wonderful recipes.
Chris Scheuer says
Haha, so true, Robin! But you can always make more since it's so darn easy. Sending the labels now.
Charmaine Aspeling says
Thank you for sharing this delicious recipe. I am absolutely going to make this butterscotch sauce. It will save me from the daily question from my husband after dinner, "What's for pudding" 😊 I would love to gift a few jars this Christmas,so the labels will be a perfect touch. Please could you send to me too. Much appreciated.
Chris Scheuer says
Haha! I love it, Charmaine! We'll be happy to send the labels!
Jacki says
Thank you for sharing your recipe. I would love to receive the labels as well.
Chris Scheuer says
You're welcome, Jacki! The labels are on the way!
HELEN FRANCIS says
Please send the label information. I plan to give this Sauce as gifts. Thank you for all the fantastic recipes and detailed instructions. This is my favorite cooking website.
Chris Scheuer says
Thank you, Helen, I appreciate your kind words! Just sent you the labels!
Valery Eberhardt says
My family loves butterscotch and I would love to try your easy version. I would also like to receive the labels for gift giving!
Thank you for sharing your great ideas!
Valery
Chris Scheuer says
Your family will love this sauce, Valery! The labels have been sent!
Wendy Jane says
Omg , just come across this recipe, I am in heaven! Thankyou so much for sharing with us all. Yes please , would love the label PDF please, thankyou so much xxx🥰
Chris Scheuer says
Hope you enjoy it, Wendy! The labels should be in your email.
Patricia says
This will be a great neighbor gift. I would love the label.
Chris Scheuer says
I think your neighbors will be thrilled. Just sent the labels!
TX_Reader says
Thank you for another wonderful recipe! I would love to receive the labels, too.
Chris Scheuer says
They're on the way, TX!