Easy Butterscotch Sauce Recipe (2024)

FAQs

What's the difference between caramel and butterscotch sauce? ›

At its simplest, caramel is sugar that's heated and melted until it's brown but not burned. Water can be used to thin it, or to make soft caramel, cream or milk is added. Butterscotch at its most basic is a mixture of brown sugar and butter, melted and cooked together. Cream is typically added.

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.

Ingredients for Butterscotch Sauce

A traditional butterscotch sauce recipe requires only three main ingredients: brown sugar, butter, and heavy cream. That's it! We also add in a little vanilla and salt to boost the flavor.

Warm, buttery butterscotch is sweet and mellow, with notes of vanilla and cooked sugar, and, thanks to the addition of butter and the molasses in brown sugar, it's a little bit easier to make than caramel — what's not to love about that?

Butterscotch is butter and brown sugar that has been slowly heated together to create a soft-crack candy. Just like caramel, the brown sugar molecules break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavor than classic caramel.

Instead, thanks to the Maillard reaction, we get a lovely, nutty, mellow flavor akin to toffee or butterscotch. This is due to the browning of the lactose and lysine in the milk. Once you've adjusted your palate to the difference, dulce le leche becomes more identifiable.

The primary taste of butterscotch comes from its main ingredient, brown sugar, which imparts a deep, caramel-like sweetness. This sweetness is characterised by notes of toffee and a hint of molasses, a complexity due to the molasses content in brown sugar.

If the sauce cools down and you still find it to be too thin, then it's undercooked. You can place it back on the heat for a bit to let it thicken up even more. If it's too thick, gradually add a bit more cream until it reaches the desired consistency.

butterscotch, usually hard candy made by boiling brown sugar and butter and sometimes corn syrup together in water. The derivation of the name is disputed as to whether it denotes the candy's origin in Scotland or an original ingredient of “scotched,” or scorched, butter.

Toffee is very similar to butterscotch but is a harder candy-like substance which is cooked for a lot longer. In reality, toffee sauce, and butterscotch sauce when made at home are basically the exact same with different names.

Why is my butterscotch sauce grainy? ›

Troubleshooting Butterscotch Sauce

Grainy Texture: If your sauce has a grainy texture, it may be due to the crystallization of the sugar. To prevent this, make sure there are no sugar crystals on the sides of the pan before starting. In addition, avoid stirring the mixture once it begins to boil.

It can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat. Note: I sometimes use unrefined brown sugar, which can leave undissolved bits of sugar.

Similar to caramel, butterscotch is made by heating sugar. The main difference between the two is that butterscotch uses brown sugar instead of white. The ingredients are also combined in a slightly different order for butterscotch: your start out by melting butter with brown sugar.

What is the Difference Between Caramel Sauce and Butterscotch Sauce? Caramel is made with white sugar and butterscotch is made with brown sugar. They both contain butter, and frequently vanilla and salt.

Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.

Caramel and butterscotch have a lot in common, like the general method you can use to make each one. But the biggest difference is the sugar used to start. To make butterscotch instead, simply replace the white sugar in the recipe with an equal amount of brown sugar.

Caramels are basically sugar, a little butter, cream and corn syrup. Butterscotch is normally never flavored, but caramels can be flavored with all kinds of stuff: Vanilla, maple, chocolate, almond, etc. They are very similar, but they do taste different when you make them.

Let it cool for the right viscosity. As the sauce cools, it continues to thicken. It might seem too liquidy when still hot, but as it cools down, it will become thicker. So if you want thicker sauce or even a candy-like consistency, cook the butterscotch for a few more minutes.

butterscotch, usually hard candy made by boiling brown sugar and butter and sometimes corn syrup together in water. The derivation of the name is disputed as to whether it denotes the candy's origin in Scotland or an original ingredient of “scotched,” or scorched, butter.