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Butterscotch Sauce

Author: Gwen Adams

Butterscotch Sauce Recipe

Light and dark brown sugar create a buttery, luscious sauce with caramel notes. Use it to fill Mindy Segal's Banilla Nillas, with plenty left over for gifting.

At a glance

5 1/2 cups
Nutrition information


Choose your measure:

  • 1 2/3 cups packed light brown sugar
  • 1 2/3 cups packed dark brown sugar
  • 16 tablespoons (1 cup) unsalted butter, at room temperature
  • 1 vanilla bean, split lengthwise (optional)
  • 4 cups heavy cream
  • 1 to 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons sea salt flakes
  • 1 teaspoon vanilla extract


  1. In a heavy pot (6-quart or larger) over medium heat, combine the sugars and butter and cook just until the sugar is melted. Raise the heat to medium-high, and add the vanilla bean, if using.
  2. Add the cream in four additions, bringing the sauce to a simmer and allowing it to partially reduce before adding more (about 4 to 6 minutes). Stir the mixture as necessary to keep it from boiling over.
  3. Once all the cream is added and the sauce thickens slightly (it should just begin to fall in a sheet from the spoon), remove from the heat and add the salts and vanilla. Cool completely before using.
  4. Butterscotch sauce will keep in the refrigerator for up to 6 months.

Nutrition Information

  • Serving Size 2 tablespoons, 42g
  • Servings Per Batch 44 servings
Amount Per Serving:
  • Calories 170
  • Calories from Fat 108
  • Total Fat 12g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 39mg
  • Sodium 100mg
  • Total Carbohydrate 16g
  • Dietary Fiber 0g
  • Sugars 16g
  • Protein 0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.