Make your own homemade Butterscotch Sundae Sauce. Rich, buttery, sweet, slightly nutty with a deep caramel flavor — you’ll be surprised how easy it is to make!
I love summer — sandals, sun, patios, holidays and, of course, ice cream. Ice cream is great any time of year, but nothing beats a cold, creamy sundae on a hot day. Whether it’s cones, milkshakes, sandwiches or sundaes, summer calls for ice cream. With August already half over, it felt like the perfect moment to share an easy sundae sauce: butterscotch!
I’ve always loved butterscotch. I still remember being the only kid in my fourth-grade class who ordered butterscotch at Dairy Queen on the last day of school. While others had hot fudge or strawberry, I happily enjoyed my distinct, buttery sundae — and I loved it.
Making homemade butterscotch sauce is straightforward and far better than most jarred versions. You don’t need a candy thermometer — it’s actually easier than opening a jar. The process is simple: melt butter over medium heat, stir in packed dark brown sugar, add cream and salt, then let it bubble gently for about five minutes. Remove from heat and stir in vanilla. A couple of important tips: don’t skip the salt (it brightens the flavor) and use brown sugar — substituting white sugar will give you caramel instead of butterscotch.
This recipe uses just five common ingredients, requires no special equipment, and yields a silky, buttery sauce perfect for pouring over vanilla ice cream. Serve it warm straight from the pan, or cool and store it in the fridge in an airtight container. Ready to celebrate summer properly with a homemade Butterscotch Sundae?
Deal!
Butterscotch Sundae Sauce
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Ingredients
- 1/3 cup unsalted butter
- 3/4 packed dark brown sugar
- 1/2 teaspoon coarse salt
- 2/3 cup whipping cream
- 2 teaspoons vanilla
Instructions
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In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the packed dark brown sugar and stir until it begins to dissolve. Then add the coarse salt and whipping cream, stirring until the sugar is fully incorporated.
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Bring the mixture to a gentle, rolling boil and let it bubble for about 5 minutes, stirring occasionally to prevent scorching. Remove from heat and stir in the vanilla.
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Serve warm over ice cream, or cool completely and store in an airtight container in the refrigerator for later use.
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