Butterscotch Sauce

Preparation info
  • Makes

    1½ to 1¾ cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Basically simple, this rich amalgam seems to transcend its butter-sugar composition. A bit like caramel but with a flavor all its own, the thick, smooth sauce is full of taste, not just sweetness. When spooned over creamy vanilla ice cream, it becomes slightly chewy and candylike.


  • cups (packed) light brown sugar
  • ¾ cup light corn syrup
  • 3


  1. In a heavy saucepan, bring the brown sugar, syrup, butter, salt, and water to a boil, stirring. Then boil the mixture without stirring until a candy thermometer reads 235 degrees, about 5 minutes.
  2. Remove from the heat, then stir in the vanilla. Let the mixture cool to warm, stirring occasionally.
  3. Add the cream a bit at a time,