By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Butterscotch Sauce

Serves 6

282 cal · 10 min

Butterscotch Sauce

Recipe GLPR339a35fca179f8

4.5(1)
Sauce & Condiment
10 min
282 cal
Servings: 6
Stovetop
SNAP eligible

A rich and luscious butterscotch sauce made by caramelizing brown sugar with butter and cream. This smooth, golden-amber sauce develops its deep, complex sweetness through gentle simmering, then gains silky texture from a final addition of heavy cream and vanilla. Perfect for drizzling over desserts, ice cream, or pancakes.

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Ingredients

4 tablespoons salted butter

1 cup packed light brown sugar

1/4 cup heavy cream

6 tablespoons heavy cream

1/2 teaspoon vanilla extract

Directions

  1. In a wide saucepan or skillet over medium heat, combine the butter, brown sugar, and the 1/4 cup of heavy cream. Stir constantly until the butter melts and the mixture becomes smooth and fully incorporated.

  2. Stop stirring and let the mixture simmer gently at a steady bubble for exactly three minutes. The mixture will deepen in color as the sugar caramelizes. Do not stir during this time.

  3. Remove the pan from heat. Carefully stir in the remaining 6 tablespoons of heavy cream—the mixture may bubble slightly as the cooler cream is incorporated.

  4. Allow the sauce to cool for 2–3 minutes, then stir in the vanilla extract until well blended. Serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4.5

All five ingredients are stocked at every Charlotte chain—butter, brown sugar, heavy cream, and vanilla extract are pantry staples with zero special-trip risk. At roughly $3–4 for a batch that makes 6 servings, the cost per serving lands well under $1, and it's driven by the butter and cream rather than any luxury item. The stated 10 minutes is honest; melting butter, whisking in sugar and cream, and letting it thicken takes just that long with no hidden prep. This is a finishing sauce, not a standalone dish—it won't reheat particularly well once cooled and set, so it's best served warm over ice cream or desserts the same night it's made.

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