Skip the store-bought sauces and make this quick and Easy Homemade Salted Butterscotch Sauce.

You know when you’re short on time and you're whizzing through the supermarket aisles and automatically reach for ready-made sauces? Next time around…leave the sweet sauce on the shelf!

In less than 10 minutes you can make this super easy, lip-smacking butterscotch sauce that’s perfect to drizzle over ice-cream, pancakes, sundaes, crumbles, cakes, cheesecakes or anywhere you’d like a little more butterscotch in your life.

And I mean...who doesn't mind a bit of that!!!

With some simple staples you probably already have on hand you can whip this up in no time.

You can use light or dark brown sugar in this recipe.

Brown sugar is simply sugar combined with molasses.

The darker the brown sugar, the more molasses it contains and therefore the deeper the flavour your salted butterscotch sauce will have.

You'll see I've included salt in this recipe. Now don't freak out! 🫢

I know there are many who are yet to discover how good adding salt to sweet foods actually is, so if this is a new thing for you and you're hesitant, just add half the salt. It really is a revelation!

And...if you are already a convert, then I don't need to tell you just how good this is going to be. 

💡Oh...and if you're looking for a quick and easy homemade foodie gift, this is it right here. 

Just find some pretty jars, a label and some string or ribbon and you're all set. 

Easy Homemade Salted Butterscotch Sauce

(Makes approx. 200g)

Notes

• Non-stick cookware is not designed to handle extreme heat. As boiling sugar reaches such a high temperature, I don’t advise using them to make this sauce as it can cause damage to the non-stick surface.
• It's important to make sure the sugar has completely melted in step 1 before moving onto step 2, otherwise the sauce will be grainy.
• The butterscotch sauce thickens significantly as it cools so it's important to not over-boil it or you'll end up with chewy butterscotch rather than a pourable sauce.
• Don’t refrigerate until it has completely cooled to room temperature or it will become grainy.
• Keep refrigerated for up to 2 weeks in a sealed container.
• The sauce may need to be warmed for a few seconds in the microwave to make it a pourable consistency.

🎥Watch the video for my tips for working with sugar whilst making this sauce. 

Ingredients

• 50g unsalted butter
• 150g light or dark brown sugar
• 150g full fat cream
• 10g (2 tsp) vanilla extract
• 1 teaspoon flaky salt (if using granulated sea salt only use a few pinches of salt or to taste)

 Method

1. Add the butter, brown sugar and cream to a medium heavy-based saucepan (not non-stick) and stir with a rubber spatula over a low heat for approx. 5 minutes, or until the sugar has completely melted. You may need to reduce the temperature as you cook it so it doesn’t heat up too much before the sugar has melted. 

2. Once the sugar has completely melted, raise the temperature slightly to the point where the mixture is bubbling gently over the surface scraping down the sides occasionally, and simmer it for 3 minutes. (The butterscotch will increase in temperature on its own as it heats so you may need to turn it down to stop it from burning.) 

3. Remove the mixture from the heat and stir until smooth and all the bubbles have disappeared. Stir in the vanilla extract and allow to cool for a few minutes, then add the salt stirring through well. 

4. Allow to cool at room temperature completely.

The salted butterscotch sauce is now ready to be used immediately or transferred to a sealed container and stored in the fridge for up to 2 weeks.

💡Try this butterscotch sauce drizzled over my Easy Apple Crumble or these Gingerbread Cupcakes

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

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