9 minutes
A rich and creamy butterscotch sauce with a hint of salt, perfect for drizzling over your favorite desserts.
Light brown sugar, packed
0 oz
cups
Unsalted Butter, chilled and divided into pieces
tablespoons
teaspoons
teaspoons
1. Gather Ingredients
Make sure the butter is chilled and cut into pieces, the brown sugar is packed, and all other ingredients are measured and ready to use.
2. Combine Ingredients
In a medium saucepan, bring the light brown sugar, heavy cream, half the butter (4 tablespoons), and salt together over medium-high heat. Stir the mixture frequently with a rubber spatula to ensure even cooking.
3. Watch for Bubbles
Continue cooking and stirring until you see large bubbles forming on the surface of the sauce. This should take about 4 minutes. The bubbling indicates that the sugar is fully dissolving into the cream, creating a smooth texture.
4. Add Vanilla and Butter
Once removed from heat, immediately and carefully stir in the vanilla extract followed by the remaining 4 tablespoons of chilled butter. Stir until the butter is completely melted and the sauce is fully combined, about 1 minute.
5. Cooling Down
Transfer the sauce to a bowl and let it sit to cool for 30 minutes. As it cools, the sauce will thicken to the perfect consistency for drizzling.
Use real butter (preferably unsalted, European-style), pure vanilla extract, and good quality dark brown sugar for the best butterscotch flavor.
Use a candy or instant-read thermometer to reach the soft ball stage (240°F to 245°F) for a smooth texture.
Use a heavy-bottomed saucepan for even heat distribution and to prevent burning.
Opt for flaky sea salt like Maldon or Fleur de Sel for finishing, providing flavor and textural contrast.
Stir gently while sugar dissolves to prevent crystallization, and then minimize stirring to avoid air bubbles.
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