No ImageHow to Make Butterscotch Sauce

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  1. Beth

    I always try a random butterscotch sauce recipe for when I’m in the mood. I usually double the recipes and there wasn’t enough butter when adding in the brown sugar. The butter and brown sugar mixture was very dry. I added a little more butter and it turned out fine. I never boil mine to a certain temperature. After adding the cream, I let it come to a boil around medium heat for about 5 min. This is an important step to let it boil, this is where the flavor comes out. Then I use it in my coffee, dip graham crackers in the sauce for a sweet snack, or I just eat it straight from the jar!

    xxxxxyyyyy

  2. Bill Roseberry

    This is supposed to be butterscotch? It’s salted caramel! I tried twice, both times stuck at the fact that salt doesn’t dissolve into the caramel. Also at close to room temperature it is WAY to thick to stir anything into it!

  3. Cindi

    I attempted this twice. Both times the butter separated from the brown sugar and never caramelized. I tried lowering the heat the second time and it still didn’t work. What am I doing wrong?

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  4. DRomesburg

    Thank you, this butterscotch sauce is FANTASTIC, truly! Do you think there is a way to incorporate this butterscotch sauce into flavoring caramels? I want to capture the wholesome butterscotch flavor. I was thinking if I cooked the caramel recipe to a higher temperature stage, perhaps I could blend the two together and make a nice butterscotch caramel right at the beginning of the firm ball stage.

  5. Theresa

    I have made this twice. The first time I took it to 225 degrees which took longer than 10 minutes and it was a FAIL!! The second time I stuck to the 10 minute cook time, which is about 216 degrees, and it was a beautiful success!! So if you are using a thermometer 216-218 degrees seems to be a perfect temperature for a delicious butterscotch sauce! The other thing I would suggest is to gently heat the cream before adding to the boiling sugar and butter. I think it does better as the cream doesn’t cool the sugar as much so it won’t start to crystallize. Just my thoughts. The recipe is a keeper though and I am using it as a sauce for my sweet potatoes.

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