butterscotch sauce

A fabulous, silky smooth sauce with the delicious flavors of butter and brown sugar, this Easy Butterscotch Sauce is wonderful drizzled on ice cream, tarts, pies and so much more!

Ridiculously Easy Butterscotch Sauce

butter

dark brown sugar (firmly packed)

lemon juice

heavy cream

vanilla extract

Scotch whiskey ((optional))

salt

flaky sea salt (such as Maldon, for serving)

In a medium-size sauce pan, melt the butter over medium heat. Add the brown sugar and lemon juice and stir to combine. The mixture will look like wet sand.

Bring to a boil then reduce to a slow steady boil and continue cooking, stirring frequently for 2-3 minutes, until the mixture looks smooth rather than grainy. (At first the butter and brown sugar may seem to be separated but it will come together as it cooks.)

Stand back a little (as the mixture will sputter a bit) and add the heavy cream. Stir to combine then return to a low steady boil. Cook for another 4 minutes, stirring frequently. Add the vanilla, Scotch (if using) and sea salt. Sir to combine.

Transfer to glass jars and allow to cool completely. The sauce will thicken as it cools. Store in the refrigerator when not in use. The sauce will keep well for 2-3 weeks in the refrigerator.

Rewarm gently before serving in a saucepan over low heat or in the microwave for 20-30 seconds. Do not bring to a boil when rewarming. Serve the sauce drizzled over ice cream, pies, tarts, apple and pear desserts, pumpkin desserts, etc. Sprinkle with a pinch of extra flaky sea salt when serving.

The nuttiness of the sesame seed tahini cream contrasts with the chocolate. It’s our new favourite salty-sweet combo.

Gregory Llewellyn's roasted white chocolate fudge cake tahini cream

white chocolate

unsalted butter, softened

(220 grams) caster sugar

tsp vanilla extract

eggs

Dutch cocoa powder, sifted

(110 grams) plain flour, sifted

tsp baking powder, sifted

buttermilk

instant coffee granules

dark (70%) chocolate, chopped

black sesame seeds, toasted, cooled

brown sugar

titanium-strength gelatine leaves

(375 milliliters) each milk and pure (single) cream

(75 grams) caster sugar

milk chocolate, finely chopped

tahini

(110 grams) firmly packed brown sugar

unsalted butter, chopped

(125 milliliters) pure (single) cream

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Butterscotch ice cream takes the rich classic flavor of butterscotch candies into a homemade ice cream.  This churned ice cream is extra creamy with that caramel like flavor that is almost impossible to resist!

Butterscotch Ice Cream

unsalted butter (57 grams)

dark brown sugar (100 grams)

heavy cream (120 milliliters)

eggs, whisked

sugar (100 grams)

half and half (240 milliliters)

milk*, divided (240 milliliters)

For the butterscotch sauce: Melt the unsalted butter...

For the butterscotch sauce:  Melt the unsalted butter (4 tablespoons/57g) in a heavy bottomed sauce pan over medium heat.  Once melted add the dark brown sugar (½ cup/100g), kosher salt (¼ teaspoon) and heavy cream (½ cup/120mL) and mix until fully combined.

Bring the mixture to a low boil, stirring...

Bring the mixture to a low boil, stirring and scraping the sides of the pan occasionally and allow to boil for 4-5 minutes.

Remove the pan from the heat and stir...

Remove the pan from the heat and stir in the vanilla.  Pour half of the butterscotch sauce into a heat proof container and half of the butterscotch into a bowl (I prefer a metal bowl) which is large enough to whisk the ice cream base into.  Set aside while you make the ice cream.  (The butterscotch sauce in the container can be stored in the refrigerator once it has cooled)

For the ice cream base: In a small...

For the ice cream base: In a small bowl, whisk the eggs (2 large).  Set aside.

In a medium saucepan over medium-low heat, stir...

In a medium saucepan over medium-low heat, stir together the dark brown sugar (½ cup/100g), granulated sugar (½ cup/100g), half and half (1 cup/240mL) and ½ cup/120mL of milk*. 

When the mixture begins to simmer, remove it...

When the mixture begins to simmer, remove it from the heat and quickly whisk half of the mixture into the beaten eggs.  Whisking quickly helps to keep the eggs from scrambling.

Pour the egg mixture back into the saucepan...

Pour the egg mixture back into the saucepan and stir in the heavy cream (½ cup/120mL) and remaining ½ cup/120mL of milk.  Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a metal spoon, approximately 10 minutes.  You don't want the mixture to boil.

Remove the saucepan from the heat and whisk...

Remove the saucepan from the heat and whisk in vanilla (1 teaspoon).  Pour the ice cream base into the bowl with half the butterscotch sauce in it and whisk to fully combine.  Cover the bowl with plastic wrap (press the wrap down onto the top of the ice cream base) and refrigerate until completely cool. (4 hours minimum and ideally 12-24 hours).  I shoot for the ice cream to be cooler than 45°F.

Pour cooled mixture into an ice cream maker...

Pour cooled mixture into an ice cream maker and churn approximately 30 minutes (or according to the manufacturer's instructions).  Pull the butterscotch sauce out of the refrigerator to warm up while you churn the ice cream**.

Once ice cream has finished churning, move half...

Once ice cream has finished churning, move half the ice cream to a freezer safe container and top with half of the reserved butterscotch sauce.  Then add the remaining ice cream and drizzle with the remaining butterscotch.  Cover the container with it's lid or plastic wrap and store in the freezer.  (an air tight container is best)

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The most viewed butterscotch sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine