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Butterscotch Sauce

Butterscotch Sauce
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Makes 6 1/2-cup gifts| Hands-On Time: | Total Time:


  • 1 cup unsalted butter
  • 2 cups packed light brown sugar
  • 2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • kosher salt


  1. Melt the butter in a large saucepan over medium-high heat. Add the sugar and cook, stirring frequently, until smooth, 2 to 3 minutes.
  2. Add the heavy cream. Simmer, stirring occasionally, until thickened, 10 to 12 minutes. Stir in the vanilla extract and ½ teaspoon salt; let cool. Refrigerate for up to 1 month.
By December, 2012

Nutritional Information

  • Per ServingServing Size: 2 tablespoons
  • Calories 206
  • Fat 15g
  • Sat Fat 9g
  • Cholesterol 47mg
  • Sodium 65mg
  • Protein 0g
  • Carbohydrate 19g
  • Sugar 18g
  • Fiber 0g
  • Iron 0mg
  • Calcium 31mg
What does this mean? See Nutrition 101 .

Quick Tip

Cupcake sundae
Use this sauce to top ice cream. Drizzle it over buttered toast for an extra-special breakfast.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.