Rich golden butterscotch sauce in a glass bowl, dripping from a wooden spoon

Desserts

Amazing salted caramel. Or, technically, “butterscotch sauce”

Name: Amazing salted caramel. Or, technically, “butterscotch sauce”
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: ¼ cup butter (1/2 stick); ½ cup dark brown sugar; ½ cup heavy cream; ½ tsp vanilla; ¼ tsp fleur de self or other coarse salt

I finally figured out why my homemade butterscotch tastes better than caramel—and now you can make it too, no thermometer required.

5.0 (1)

Prep

5 min

Cook

15 min

Total

20 min

Serves

Style

💰 Everyday

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There is actually a difference between these two confectioneries. Caramel is made with white granulated sugar and often requires precise temperature control, as it needs to reach a high temperature to develop that signature deep amber color and slightly bitter flavor. Butterscotch, on the other hand, is made with brown sugar and butter, giving it a richer, sweeter taste. You don't even need a candy thermometer for butterscotch, making it a simpler (and arguably more delicious) cousin of caramel!

The flavors differ as well—caramel has a more intense, slightly bitter taste due to the higher heat used in caramelizing the sugar, while butterscotch is richer and has a more buttery, molasses-like flavor from the brown sugar.

This "caramel" is an amazing garnish for cakes

Ingredients

Servings:

¼ cup butter (1/2 stick)
½ cup dark brown sugar
½ cup heavy cream
½ tsp vanilla
¼ tsp fleur de self or other coarse salt

Instructions

1
Your sauce will foam and bubble up quite a bit, so be sure to use a medium pan and not a small one. Add the butter and sugar and heat on medium heat, swirling the pan and infrequently stirring the sauce with a rubber spatula, for around 3 minutes (the time will depend on your stove). The sauce should become quite smooth and fluid and no longer look grainy. In other words, you are looking to ensure the sugar has dissolved. Add the cream and reduce the heat to medium-low. Stir constantly with a heat-resistant spatula and cook for 7–8 minutes until the temperature of the caramel reaches 225°F (107°C). After a minute of cooking, turn your heat back up to medium heat.
2
Remove from heat and stir in the vanilla and a heaping 1/4 tsp (1.25 ml) coarse salt. Taste and see if you prefer to add a bit more salt to balance the sweetness. This sauce will store in an airtight container in the fridge for about a month.

FAQ

Can you make salted caramel sauce ahead of time?+

Yes! Store your cooled butterscotch sauce in an airtight container in the fridge for up to 2 weeks, then gently reheat it in the microwave or over low heat before serving. You can also freeze it for up to 3 months.

What can I use instead of heavy cream?+

You can substitute with half-and-half, whole milk (though it'll be slightly thinner), or even coconut cream for a dairy-free option—just use the same ½ cup amount and add it slowly so your sauce doesn't seize up.

Why is my caramel grainy or won't smooth out?+

Grainy sauce usually means the sugar crystallized, so make sure you're swirling the pan gently rather than stirring vigorously, and don't let it cook longer than 3 minutes on medium heat before adding the cream. If it does happen, add a splash more cream and stir gently over low heat to smooth it out.

What's the best way to serve butterscotch sauce?+

Drizzle it warm over vanilla ice cream, apple pie, or pound cake, or use it as a dipping sauce for pretzels and apple slices—the coarse salt on top really makes the butterscotch flavor pop!