Butterscotch Sauce
Smooth, rich, creamy - all the good things! I love this butterscotch sauce over ice cream, waffles, or stirred into a latte. It's a bit less finicky than making caramel sauce and it is has all the buttery, molasses flavor I love!
Servings 16
Calories 116kcal
Ingredients
- 1 cup dark brown sugar
- ¾ cup heavy cream
- ¼ cup butter
- Pinch of salt
- 1 teaspoon vanilla
Instructions
- Add the brown sugar, cream, butter, and salt to a small sauce pan over medium-low heat and whisk constantly to melt the butter and bring the ingredients together into a smooth sauce.
- Bring the mixture to a boil over medium-low heat. Stop stirring and boil for 1 minute.
- Remove from the heat and whisk carefully until the foam dies down. Whisk in the vanilla and let cool in the pan for an hour.
- Transfer the mixture to a mason jar, cover with a lid, and store in the refrigerator for up to 2 weeks.
Notes
This sauce is quite thick when refrigerated. You can easily warm it in the microwave for 5-10 seconds to get a more pourable sauce.
My favorite use for this is for a butterscotch latte. Add 1 tablespoon of sauce, more depending on how sweet you like your coffee, to the bottom of a mason jar and brew 2 shots of espresso over the top. Stir to combine, add 8 ounces of milk, and pour over ice. Top with whipped cream and a drizzle of the warmed sauce if you like. If I’m feeling fancy, I’ll line the cup with a drizzle of the warm sauce as well. Coffee shop vibes at home!
Nutrition
Calories: 116kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 30mg | Potassium: 30mg | Sugar: 14g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.1mg