- Combine brown sugar and butter in a saucepan. Heat over low heat until melted.
- Stir continuously until the mixture is smooth and starts bubbling. Let it simmer for 1 minute.
- Remove from heat and whisk in heavy cream until smooth and silky.
- Mix in butterscotch extract (and food coloring, if using). Allow to cool completely.
- Transfer to an airtight container and store at room temperature.
- Calories:133 kcal25%
- Energy:556 kJ22%
- Protein:0.3 g28%
- Carbohydrates:17 mg40%
- Sugar:17 mg8%
- Salt:44 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Butterscotch Recipe – Easy Homemade Butterscotch Sauce With Fresh Cream
Hey everyone! If you’re anything like me, you have a serious sweet tooth. And honestly, is there anything more comforting than a warm, gooey drizzle of butterscotch? I first made this recipe when I was craving something special to top my gulab jamun with (don’t judge!), and it quickly became a family favourite. It’s surprisingly easy to make, and SO much better than anything you can buy in a jar. Let’s get started!
Why You’ll Love This Recipe
This butterscotch sauce is seriously addictive. It’s rich, buttery, and has that perfect balance of sweetness. Plus, it comes together in just 10 minutes! It’s fantastic for drizzling over ice cream, pancakes, waffles, or even Indian sweets like jalebi or rasgulla. Honestly, the possibilities are endless. You’ll love how simple it is to create this little bit of heaven at home.
Ingredients
Here’s what you’ll need to whip up a batch of this dreamy butterscotch sauce:
- ¾ cup brown sugar (about 150g)
- ¼ cup butter (57g)
- ⅓ cup fresh cream (80ml)
- ½ teaspoon butterscotch essence (2.5ml)
Ingredient Notes
Let’s talk ingredients! A few little things can make a big difference.
Brown Sugar Varieties & Their Impact
I prefer using dark brown sugar for a deeper, more molasses-y flavour. Light brown sugar works too, but the colour and flavour will be a bit milder. Experiment and see what you like best!
Butter: Salted vs. Unsalted
I usually use salted butter because I like the little bit of saltiness it adds to balance the sweetness. If you’re using unsalted butter, you might want to add a tiny pinch of salt to the sauce.
The Importance of Fresh Cream
Don’t skimp on the fresh cream! It’s what gives the butterscotch that lovely, silky smooth texture. Avoid using cooking cream or half-and-half, as they won’t give you the same results.
Butterscotch Essence: Finding Quality & Alternatives
Good quality butterscotch essence really makes a difference. You can find it at most baking supply stores or online. If you can’t find essence, you can use a tiny drop of rum extract for a similar flavour profile – but be careful, a little goes a long way!
Step-By-Step Instructions
Alright, let’s make some butterscotch!
- First, combine the brown sugar and butter in a saucepan.
- Place it over low heat and let the butter melt. Stir, stir, stir! You don’t want anything to burn.
- Keep stirring until the mixture is completely melted and starts to bubble gently. Let it bubble for about a minute – this helps develop the flavour.
- Now, remove the saucepan from the heat. This is important!
- Slowly whisk in the fresh cream until everything is smooth and silky. It might bubble up a bit, that’s okay.
- Finally, stir in the butterscotch essence. If you’re feeling fancy, you can add a tiny drop of food colouring for a richer colour.
- Let the sauce cool completely. It will thicken as it cools.
Expert Tips
Want to make sure your butterscotch turns out perfectly every time? Here are a few tips:
Achieving the Perfect Gooey Texture
The key to a gooey texture is low and slow cooking. Don’t rush the process! And remember, it will thicken as it cools, so don’t overcook it trying to get it to thicken in the pan.
Preventing Crystallization
Sometimes, sugar can crystallize and make your butterscotch grainy. To prevent this, make sure all the sugar is dissolved before the mixture starts to boil. You can also gently brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals that form.
Troubleshooting: What to Do If Your Butterscotch Separates
If your butterscotch separates (the butter and cream separate), don’t panic! Just remove it from the heat and whisk vigorously. Adding a tablespoon of cold butter can also help bring it back together.
Variations
Want to get creative with your butterscotch? Here are a few ideas:
Vegan Butterscotch Sauce
Swap the butter for a vegan butter alternative and the fresh cream for coconut cream. It will have a slightly coconutty flavour, which is actually really delicious! My friend, Priya, swears by this version.
Dairy-Free Butterscotch (Coconut Cream Option)
Similar to the vegan version, use coconut cream instead of fresh cream. This is perfect if you have a dairy allergy or intolerance.
Spice Level: Adding a Pinch of Salt or Chili
A tiny pinch of sea salt really enhances the flavour. For a little kick, try adding a pinch of chili powder – it’s surprisingly good!
Festival Adaptations: Butterscotch for Diwali Sweets
During Diwali, I love drizzling this over ladoos or using it as a filling for barfi. It adds a lovely Western twist to traditional Indian sweets.
Serving Suggestions
Okay, so you’ve made the butterscotch. Now what? Here are a few ideas:
- Drizzle over ice cream (vanilla is classic, but pistachio is amazing too!)
- Pour over pancakes or waffles
- Use as a dip for apple slices or strawberries
- Drizzle over Indian sweets like gulab jamun, jalebi, or rasgulla
- Swirl into your morning coffee or hot chocolate
Storage Instructions
Store the cooled butterscotch sauce in an airtight container at room temperature for up to a week. If it gets too thick, you can gently warm it up in the microwave for a few seconds.
FAQs
Got questions? I’ve got answers!
What is the difference between butterscotch and caramel?
Great question! Both are made from sugar, but butterscotch includes butter, while caramel typically doesn’t. Butterscotch also has a distinct butter flavour, while caramel has a more intense, burnt sugar flavour.
Can I make this butterscotch sauce ahead of time?
Absolutely! You can make it up to a week in advance and store it in the fridge. Just warm it up gently before serving.
How do I prevent my butterscotch sauce from being too hard?
Don’t overcook it! Remember, it will thicken as it cools. If it does get too hard, just add a tablespoon of warm cream and stir until smooth.
What can I use if I don’t have butterscotch essence?
A tiny drop of rum extract can work in a pinch, but use it sparingly! You can also leave it out altogether – the sauce will still be delicious.
Can this butterscotch sauce be used for baking?
Yes, absolutely! It’s delicious in brownies, cakes, or even as a filling for cookies. Just keep in mind that it will be quite liquid, so you might need to adjust the other ingredients in your recipe accordingly.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
