I love making this silky, buttery butterscotch sauce—it takes just about 10 minutes and transforms simple desserts into something special. With brown sugar, butter, cream, and a hint of vanilla, it’s incredibly easy and comforting.

Why You’ll Love This Recipe

I appreciate how quick and fuss-free this sauce is. No need for candy thermometers—just melt, simmer, stir, and enjoy. The brown sugar gives it that deep, molasses-infused richness that’s distinct from caramel, and it pairs beautifully with ice cream, pies, or fruit. Whether I’m drizzling it over vanilla ice cream or swirling it into coffee, it always feels luxuriously indulgent.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Packed dark or light brown sugar
Heavy cream
Salt (kosher or flaky sea salt)
Vanilla extract

Directions

Melt the butter in a medium heavy-bottomed saucepan over medium heat.
Stir in the brown sugar and salt, mixing until it looks smooth and wet sand–like.
Bring to a gentle boil, stirring occasionally, for 3–5 minutes until it bubbles and thickens slightly.
Pour in the heavy cream and whisk until smooth. Return to a low boil and simmer for another 2–4 minutes until silky.
Remove from heat and stir in vanilla.
Taste and adjust salt or vanilla to suit my preference.
Let the sauce cool a bit—it will thicken as it rests.

Servings and timing

Servings: about 2 cups
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes

Variations

Salted version: I use salted butter or increase the salt for a bolder flavor. I sometimes sprinkle flaky sea salt on top for a finishing touch.
Balsamic twist: For a tangy-sweet option, I reduce balsamic vinegar and combine it with sugar, butter, cream, and vanilla for a unique sauce.

Storage/reheating

Refrigerator: I store it in an airtight container for up to 2–3 weeks.
Freezer: I usually don’t freeze it, as it may change texture.
Reheating: I warm it gently in a saucepan over low heat or microwave in short bursts, stirring until smooth.

FAQs

What desserts pair best with butterscotch sauce?

I love drizzling it over ice cream, brownies, pies, pancakes, roasted fruit, and blondies.

Can I use light brown sugar instead of dark?

Yes—I often use light brown sugar. If I want deeper flavor, I add a little molasses.

Why is my sauce grainy sometimes?

When sugar doesn’t dissolve properly or crystalizes, it can become grainy. I prevent this by stirring evenly and sometimes adding a splash of lemon juice.

Can I skip the cream or use half-and-half?

I can use half-and-half, but it results in a lighter sauce. I prefer heavy cream for a richer consistency.

How thick should the sauce be when cooled?

It thickens to a syrupy texture. If it becomes too firm, I reheat gently and add a bit of warm cream to loosen it.

Conclusion

This homemade butterscotch sauce is my go-to for making desserts feel extra special. It’s simple, fast, and perfect to keep in the fridge for drizzling over just about anything. I always keep a jar handy—ready to heat, pour, and enjoy.