Butterscotch Sauce is a quick dessert sauce that's a little fancy. It’s rich, glossy, and ready in 10 minutes with just five ingredients. We pour it over Sticky Date Pudding, but it’s also beautiful over Brownies, Blondies, Vanilla Ice Cream and Pancakes.
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This was actually my Nanna’s go-to sauce for dessert. Whether she was making bread pudding, chocolate self-saucing pudding or just wanted something quick and delicious with ice cream. It's one of those old-school recipes we grew up with...and I still make it the same way today.
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Why You'll Love This Recipe
- 5 pantry staples
- No need for a thermometer
- Thickens as it cools
- Stores beautifully in the fridge
- Easy to reheat and pour over anything
- Makes a great gift and is perfect for holiday hampers
Recipe Ingredients
- Brown sugar: This is what makes butterscotch different from caramel. It gives a warm, toffee-like depth and richness.
- Thickened cream: Helps the sauce thicken and smooth out while cutting through the sweetness.
- Unsalted butter: Adds shine and body to the sauce.
- Vanilla extract: Because I love vanilla in everything!
- Sea salt (optional): A pinch brings out the flavour and balances the sweetness.
See recipe card for full list of ingredients and quantities.
What’s the difference between butterscotch sauce and caramel sauce?
Butterscotch uses brown sugar, while caramel starts by melting white sugar until it caramelises. Butterscotch is quicker, less fussy, and has a rounder, richer flavour and there's no sugar thermometer required! Want to try caramel instead? Here’s my homemade salted caramel sauce.
How to Make Butterscotch Sauce
- Step 1: Add the brown sugar, cream and butter to a medium saucepan and heat over medium until the butter has melted and sugar has dissolved. Be sure to keep stirring the mixture, so it doesn't burn in the edges of the pan.
- Step 2: Once it bubbles and starts to boil, turn heat down and simmer for 5-8 minutes, until the mixture thickens slightly (it will thicken more as it cools).
- Step 3: Stir through the vanilla and salt flakes (if using).
- Step 4: Use straight away, or let it come to room temperature to thicken.
Hint: For a thicker sauce, simmer for an extra 1–2 minutes. And remember, it thickens as it cools.
So easy and delicious!
it's our go-to sauce for pancakes"
Substitutions & Variations
- Swap light brown sugar for dark brown sugar for a bolder flavour
- Add a dash of whiskey, bourbon, or rum for a grown-up dessert sauce
- Stir in a pinch of cinnamon, nutmeg, or cardamom for warmth
- Stir through 1 tablespoon of peanut butter for a peanut butter butterscotch sauce
How to Use Butterscotch Sauce
- Over my Sticky Date Pudding
- With Churro Blondies or Classic Brownies
- Drizzled over Vanilla Ice Cream
- With Fluffy Pancakes or crepes
- Use it inside a Pavlova Roll, for a Butterscotch spin
- As a swirl in hot chocolate, porridge or milkshakes
- On a spoon. No judgement.
Equipment
Small heavy-bottomed saucepan
Heatproof spatula or wooden spoon
Glass jars for storing or gifting
Storage
Reheat: Microwave in 15–20 second bursts or heat gently in a small saucepan until pourable
Fridge: Store in a sealed jar or container for up to 2 weeks
Freezer: Freeze in small portions and defrost as needed
Top Tip
If you’re gifting this sauce, pour it while warm into clean jars, add a label and ribbon, and pop them in the fridge until needed. A perfect little hostess gift or hamper filler.
FAQ
Caramel is made by caramelising white sugar, while butterscotch uses brown sugar. Caramel has a sharper, more bitter edge. Butterscotch is smoother and deeper in flavour...and easier to make!
Simmer it for an extra minute or two, and remember it thickens naturally as it cools.
Yes! It keeps for up to 2 weeks in the fridge and reheats beautifully in the microwave.
This sauce is a match made in heaven for sticky date pudding, brownies, pancakes, churro blondies, and vanilla ice cream.
Pairing
These are my favorite things to serve with Butterscotch Sauce:
Quick and Easy Butterscotch Sauce
Ingredients
- 200 grams Brown sugar
- 300 ml Heavy cream
- 100 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Sea salt flakes
Instructions
- Add the brown sugar, cream and butter to a medium saucepan and heat over medium until the butter has melted and sugar has dissolved. Be sure to keep stirring the mixture, so it doesn't burn in the edges of the pan.
- Once it bubbles and starts to boil, turn heat down and simmer for 5-8 minutes, until the mixture thickens slightly (it will thicken more as it cools).
- Stir through the vanilla and salt flakes (if using).
- Pour sauce over the squares of sticky date pudding, over ice cream or pancakes. Or place in a glass jar and refrigerate for later.
Nutrition
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