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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!
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!
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?
Hi Cindi, it’s hard to know, so many things can affect the making of a sauce like this (basically a caramel sauce). The usual culprit for when things go wrong is humidity in the air. It’s best to make on a relatively dry day. There may be also something to do with the brand of butter you are using and its particular butter fat content. I would try again on a dry day with perhaps a different brand of butter.
Cindi, you’re probably stirring it too much. You have to resist the urge and let it do it’s thing. Stir only to make uniform or if it’s bubbling in one area or smoking.
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.
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.
This didn’t work for me at all. I have a lump of hard candy on the outer rim and slightly less hard candy in the middle. What did I do wrong?? This seriously bums me out.
Hi, Anjuli! Emma, managing editor for Simply Recipes, here! It sounds to me like you just cooked your caramel sauce for too long and made hard caramel candy! Next time, I’d recommend using a candy thermometer and only cooking the caramel sauce to about 225F. I’ll update the recipe with a note to this effect. Thank you!
this recipe did not work for me. i followed it to a T and it split after it cooled.
I didn’t follow it very closely since I don’t have measuring cups/spoons and I felt too lazy to try and convert things to metric so I just used a normal sized cup and spoon and called it close enough, but mine split as well, however, I still had some cream left (because it’s sold per 250 mL, which is ±1 cup) which I added to the remnants of the butterscotch that got stuck inside the pan after I poured most out, and that actually made a beautiful sauce, so I’m going to try to dissolve my split portion into some more cream to hopefully get a better result
How to make butterscotch chips? Instead of adding cream, we just take it to hard candy stage and then pour it out, wait for it to solidify and then break them?
I’m gonna use this for a butterscotch cinnamon cake roll.
I followed the recipe exactly but when i let it cool it seems the oil separated from the sugar.. not syrupy. Any comments
I followed the recipe and ended up with candy instead of syrup. Did anyone cook theirs for a lesser time?
There is an easier way to do it just get concentrated milk heat up the pan put in butter add in the. Milk mix until thick mood let sit then eqt
My most favorite pie is BUTTERSCOTCH PEACH PIE.
I use all the ingredients listed for this recipe (but less) mixed with the apples, adding the cream last. Don’t ask for amts, I’ve been doing it so long I don’t know what they are!
(*use more butter than a usual Peach Pie)
It is sooooo good !!!
can you use this butterscotch sauce to instead of the butterscotch chips for the Butterscotch Molten Lava Cakes?
Hi Giselle, I don’t know! I haven’t tried it with a molten cake. But if you do, please let us know how it turns out for you.
I use this recipe to make butterscotch brownies, so it’s definitely possible! The recipe calls for 1.5 cups of chips and I use this whole recipe (~1 cup sauce) as a substitute and add a bit more flour. The brownies end up like butterscotch fudge. :) So it should work fine for molten cakes. Just add a bit more dried ingredients.
Just out of curiosity, can I used sweetened condensed milk? I love to cook…meals as well as desserts. I always bring dessert to family functions, and there us one coming up….not quite sure what dessert I’m making but it’ll have butterscotch syrup drizzled on top.
Hi Lisa, you could try making this with sweetened condensed milk instead of the cream. I have no idea how it will turn out. If you do, please let us know how it works for you!
I’m so confused! I tried this recipe and followed it exactly but when I left it to cool it hardened! Otherwise the flavor was good but it didn’t work out :(
OMG!!!!!!! This is to die for. I made it last evening and am taste testing before breakfast…by the spoonful. Exact directions were perfect. Thankyou.
I just made this today and it was amazing! Instead of vanilla I used johnny walker and it was delicious! Thanks so much for the recipe!
Is there a way to fix “broken” butterscotch? It’s still delicious, but the texture is all wrong.
Did yours seize up too? I just made it, following the directions exactly, and mine was not smooth once it cooled off at all. I warmed up just a little bit of heavy cream in a small glass bowl and whisked some of the “broken” butterscotch into it… it hasn’t completely cooled yet, but it looks exactly the way it’s supposed to. Give that a shot, perhaps?
Hello. I was half way through this recipe, and kept thinking something Was off, when I relaized this wasn’t the recipe I had used a year ago. ….roughly… The one where you melt the sugar first thing, add the cream, it bubbles up like mt. Vesuvius, etc. etc. ………where are you keeping that recipe. .? I actually had that one really dialed in. This one would not go to liquid sugar. Thank you
Hi Mary, do you mean the caramel sauce recipe?
Hello, I must admit that I haven’t had time to read through all the comments here yet.
We love cookies made with Nestle butterscotch (flavoured) morsels, but those morsels are all artificial ingredients and unhealthy hydrogenated fats.
Is there a healthy way to make butterscotch morsels with simple real ingredients?
Also, about the brown sugar, where do you find brown sugar made from actual molasses? The only kinds I can find are just white sugar with caramel colouring.
Many thanks in advance
Hi Juliana, don’t know about the butterscotch morsels, but white sugar is just brown sugar with the molasses removed. And brown sugar is just white sugar with a bit of molasses. Molasses is made from sugarcane. See this explanation at on the C & H Sugar website. When they talk about the caramel flavor, caramel comes from cooked sugar, so in the process of separating the molasses from the sugar, it is likely that some of that sugar gets a bit caramelized, resulting in the natural caramel notes of the molasses. Now it could be other brands are using artificial ingredients, I’m not familiar with them.