What’s your favorite candy? When I was growing up, my grandparents always had the hard Brach’s cinnamon and butterscotch candies in little candy dishes around their house. I particularly loved the butterscotch candies. And my favorite ice cream topping at Dairy Queen was always the butterscotch sauce. Do they still make that???
I guess it should be no big surprise how much I love butterscotch, given that caramel is my favorite thing in the whole world. The biggest difference between the two is that caramel is made with white sugar, while butterscotch is made with brown sugar.
This butterscotch sauce is so easy to make and it is absolutely delicious!!! You can use it on so many things. Obviously, ice cream is the natural partner to butterscotch sauce, but don’t limit yourself! It is ridiculously good on apple crisp, rum cake, rice pudding, and no bake banana split dessert.
To make homemade butterscotch sauce, you put the butter and brown sugar in a small saucepan and cook over medium heat until it comes to a boil. Then, add the salt and heavy cream and continue cooking for about 5 minutes, stirring constantly.
Remove from the heat and let it cool for a few minutes before pouring it into a heat proof jar. Refrigerate until ready to use. The sauce will get thicker as it cools.
Butterscotch SauceCourse: DessertDifficulty: Easy
Brown Sugar 1 cup
Heavy Cream 1 cup
Salt 1/2 tsp
- In a small saucepan, add the brown sugar and butter.
- Cook over medium heat until the mixture comes to a rolling boil.
- Slowly add the heavy cream.
- Continue cooking, stirring constantly, for another 5 minutes.
- Remove from the heat and cool. Pour into a heat proof glass jar. Refrigerate.
- I use light brown sugar, but you can use dark brown sugar for a deeper more caramel flavored sauce.
- I use Maldon sea salt. You can add more after the sauce has finished cooking.