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Bev's Homemade Butterscotch Sauce

Course: Dessert, Snack
Author: Bev Shaffer


  • 4 Tablespoons unsalted butter
  • ½ cup firmly packed dark brown sugar
  • 1 teaspoon flake salt
  • ½ cup heavy whipping cream
  • 1 teaspoon pure vanilla extract


  • Over medium heat, melt the butter in a medium saucepan (not nonstick).
  • Add the brown sugar, salt and cream.
  • Stir gently with a heat resistant spatula, blending well.
  • Bring the mixture to a boil (at this point I like to switch to using a whisk).
  • Keep the mixture at a consistent low boil (you should see bubbles throughout), whisking often, and cook for 4 to 4 ½ minutes.
  • Immediately remove the saucepan from the heat and whisk in the vanilla.
  • Carefully pour the mixture into the jar or container and allow to cool before covering and refrigerating.
  • Note that the sauce will thicken as it cools; it can be rewarmed, uncovered, in the microwave for a short 15 to 25 seconds