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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.
Joyce M. Simon says
I can't wait to try this recipe for an ice cream treat for visiting family. I also plan to make some for my neighbors as holiday gifts. Please send me the special labels for those gift jars I plan to give.
Lindsay @ The Café Sucre Farine says
Sending them your way, Joyce!
Jennifer Mariano says
Thank you for all the printable labels! Everything will make such a nice gift with a personal touch. Could you please send this label for your Ridiculously Easy Butterscotch Sauce to complete my collection? Happy Holidays!!!
Lindsay @ The Café Sucre Farine says
So glad you are enjoying them, Jennifer! Sending the labels your way.
Gina Chavez says
Please send labels for butterscotch sauce, I usually buy it, I will now make my own. Thanks!
Lindsay @ The Café Sucre Farine says
Sure, Gina!
Janine Stewart says
I love these Christmas sweet treats, thank you so much. This salted caramel sauce is going to be amazing, I am adding a jar to each of my Christmas hampers for my family. Please send me the labels.Thanks Janine
Lindsay @ The Café Sucre Farine says
Sure, Janine!
lorrie sale says
I have made your pumpkin loaf 3 times each time it is a winner . I cannot believe how great it is and all your background advice is taken seriously and applied. Now to discover the butterscotch sauce will be just as rewarding I am sure. Please could I have a set of labels. Thank you and God bless your creativity. Thank you for your scriptures they are beautiful.Lorrie
Lindsay @ The Café Sucre Farine says
Thank you for the kind comment, Lorrie! We will send the labels your way.
Julie B says
I'd love the cute labels! Plan to make this for my father-in-law who LOVES butterscotch! Thank you.
Lindsay @ The Café Sucre Farine says
Sending them your way, Julie!
Barbee says
Look yummy! Can't wait to make. Please send labels.
Lindsay @ The Café Sucre Farine says
Sure, Barbee!
Peggy J Durrant says
I would like to try this over pancakes and waffles! Do you think that would be good?
Please send me 2 sets of labels.
Thank you, Peggy
Lindsay @ The Café Sucre Farine says
It would be delicious! Sending the labels your way, Peggy!
Amanda Henderson says
What is ice cream without this!
Id love the labels please.
One of my utmost favourites!
Thank you 🙂
Lindsay @ The Café Sucre Farine says
Sure, Amanda!
Janet Martin says
This would be delicious over ice cream. Please send me the labels.
Thank you,
Janet
Lindsay @ The Café Sucre Farine says
Sure, Janet!
Geil says
I don't see many recipes for butterscotch sauce. Mostly caramel. This sounds delicious. Please send the labels.
Lindsay @ The Café Sucre Farine says
Sure, Geil!
Janet says
Haven’t tried the recipe yet but all these recipes seem to be exactly what I am looking for this Holiday season.
May I please have the labels associated with this sauce.
Thank you,
Lindsay @ The Café Sucre Farine says
Sending them your way, Janet!
Katrina Greer says
I can hardly wait to make this recipe! Please send the labels so I can share with friends. Thank you and Merry Christmas!
Lindsay @ The Café Sucre Farine says
Sure, Katrina!
Clara Lealdini says
Hi, Lindsay! I would love to have the labels for the Butterscotch Sauce.
Thanks, darling! I love your recipes!
Lindsay @ The Café Sucre Farine says
Sending them your way, Clara!
Debbie Ellis says
ohhhh my new fav for ice cream. Please send labels
Lindsay @ The Café Sucre Farine says
Sure, Debbie!
Marge says
I would love to make this for a Sauce to serve with apple pie or to eat with just a fresh apple. My question is, the whiskey, is it cooked long enough to cook out the alcohol? We have lots of young children around on holidays that would want to eat it. Or do you have a non-alcohol suggestion?
Chris Scheuer says
Hi Marge, I would just leave it out. The sauce will still be delicious!
robin jareaux says
Hi Lindsay, great to see this recipe. I’d like to make a Pecan Pie that is almost all pecans and no goo. And with a butterscotch flavor. What would you suggest I do to make this sauce the binder for a Pecan Pie filling? Thanks - Lil Chores in America’s Home Town, Plymouth MA
Chris Scheuer says
Hi Robin, I would have to do some testing to be able to give you an answer that would ensure success.
Julie A. Fleming says
Oh my!
Please send the label!
Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Julie!
Helene Yager says
I plan on making this sauce as Christmas gifts for family particularly for my brother-in-law who loves butterscotch sauce and is very hard to find. I would love the labels for the jars please. Thank you
Lindsay @ The Café Sucre Farine says
Sending them your way, Helene!
Margot says
I am planning to make this in the next few days. I’ve purchased the adorable Weck jars, so I am committed! I do have one question: What is your method for filling the jars? I can’t determine if I should be prepared to pour or to ladle. Thank you!
Chris Scheuer says
Hi Margot, I use a wider mouth funnel and ladel the sauce into the jars. You could also pour it into a larger measuring cup with a spout and pour it in.
Margot says
Thank you — this was a joy to make!
Monica F says
Would love the labels for this amazing butterscotch sauce, thanks
Lindsay @ The Café Sucre Farine says
Sure, Monica!
Geraldine Cooper Lesins says
Hello, I made the sauce (made sure the lemon juice was added!) and did add the liquor, very tasty and silky smooth. Easy to make and clean up was a breeze! The sauce was excellent drizzled on French Vanilla ice cream. Thank you for the recipe. I would like to request 2 sets of labels please and thank you.
Lindsay @ The Café Sucre Farine says
That's great, Geraldine! We will send the labels your way.
Kathleen Walter says
I would enjoy having the labels for the Butterscotch sauce
looking forwaard to serving this at our family xmas party!
Lindsay @ The Café Sucre Farine says
Sending them your way, Kathleen!
Barb says
This looks delicious. I’ve made the caramel sauce and it is wonderful! Thank you!
I’d really love the labels if you are willing to share. Thank you.
Lindsay @ The Café Sucre Farine says
Sending them your way, Barb!
Hazel Marguerite Barber says
Hello!
I would love to have the labels. I've now made this recipe, and I think it would be a wonderful gift for my adult grandchildren - they loved it when I served it over peach cobbler with ice cream - so giving each of them a small jar would be such a nice surprise.
I am requesting 2 sets of labels.
Thank you!!
Hazel Barber
Lindsay @ The Café Sucre Farine says
That's great, Hazel! We will send the labels your way.
Mary Lou Duren says
HI I would love to have the labels - butterscotch sauce sounds wonderful. I’m trying to duplicate a bread pudding with vanilla custard center with warm butterscotch sauce - had this at Ruscarora Mill in VA and i was soooo good!
Thanks
Lindsay @ The Café Sucre Farine says
Sounds delicious, Mary Lou! We will send the labels.