Real Butterscotch Ice Cream Sauce

A high-angle shot into a jar of butterscotch sauce with a wooden spoon in it. The sauce is rich and thick.

Real Butterscotch Ice Cream Sauce

Rich, creamy and perfect over ice cream, cake or any number of desserts, this butterscotch dessert sauce (made with, among other things, dark brown sugar, butter, and salt) is the real deal.

This is basically butterscotch "candy" diluted with heavy cream and a little vanilla. It is magical and not too hard to make.

Course Dessert Sauces

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 256kcal

Author Jennifer Field

Equipment

OXO Good Grips 3.5QT Covered Saucepan
Frontier Co-op Coffee Flavor, Non-Alcoholic, 2 ounce bottle optional, but really lovely
PCO-Approved Instant Read Thermometer

Ingredients

4 oz unsalted butter
6 oz dark brown sugar See Notes below*
1 teaspoon kosher salt (I will let you use only 3/4 teaspoon if you must, but no less)
2 oz water (to make sure the sugar dissolves completely)
6 oz heavy cream
1 teaspoon good quality vanilla
1-2 teaspoons coffee extract optional

Instructions

Over low heat, melt butter together with water, brown sugar and salt, stirring occasionally
Over no higher than medium heat, bring to a boil and cool, stirring occasionally, until the butter browns at the sugar starts to caramelize. Stir frequently. You'll know it's ready when you start smelling caramel. If using a thermometer, shoot for about 330F. This will take maybe 10-15 minutes.
Remove from heat, and pour in the cream all at once.
Whisk over low heat for about 2 minutes, until the sauce smooths out. If using a thermometer, shoot for about 220F.
Remove from heat and stir in the vanilla and optional coffee extracts. Taste and adjust seasonings as necessary.
Serve warm over ice cream. Or whatever.
Cool to room temperature and keep in the fridge for up to 2 weeks. Rewarm to serve. Enjoy!

Video

Notes

As of 2024, I have updated the recipe. If you are a fan of the original, this is the ingredient list you'll need:

2 oz unsalted butter
8 oz granulated sugar
1.5 oz BY WEIGHT molasses (not blackstrap)
1 teaspoon Morton's kosher salt
6 oz heavy cream
1 teaspoon good vanilla
1-3 teaspoons coffee extract, to taste

If you can't find coffee extract, use espresso powder or freeze-dried coffee dissolved in a tablespoon of hot water. You may have to play around with how much you add, so start small, taste, and add more if necessary.

Nutrition