Golden Butterscotch Sauce

Golden Butterscotch Sauce

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I have a bit of an unpopular opinion: I think butterscotch is better than caramel. There, I said it.

Butterscotch has always been one of those flavors that I think deserves a little more attention. It has all of the rich, buttery sweetness you want from caramel, but with a deeper, more nostalgic flavor thanks to brown sugar. Add a little vanilla and salt, and you have a sauce that’s hard to resist.

And while caramel seems to get all the attention, butterscotch is incredibly easy to make at home. This homemade butterscotch sauce comes together in one saucepan with just a handful of ingredients, and it’s one of those recipes you’ll find yourself reaching for again and again.

Butterscotch vs. Caramel

So what’s the difference?

The biggest difference comes down to the sugar. Caramel is traditionally made by cooking white granulated sugar until it melts and develops that characteristic deep amber color. Butterscotch is made with brown sugar and butter, which gives it a richer, more buttery flavor.

Both make wonderfully smooth dessert sauces, but butterscotch has a distinct flavor all its own. If you love brown sugar, butter, and vanilla, there’s a very good chance you’ll love butterscotch.

Why I love Lyle’s Golden Syrup

One of my favorite ingredients in this recipe is Lyle’s Golden Syrup.

I have family from England, so Lyle’s was always a special treat growing up when relatives would bring some home. I still love its rich, buttery sweetness, and I’m thrilled that it’s much easier to find now. You can order it online, and I’ve even spotted it in the international foods section of some of my local grocery stores.

It adds a wonderful depth of flavor to this sauce, but if you don’t have Lyle’s, light corn syrup works beautifully as a substitute and is much easier to find in U.S. grocery stores.

How to make Golden Butterscotch Sauce

This sauce is super easy to make! I’m often intimidated by caramel recipes, but this butterscotch recipe is much more approachable.

You’ll start by combining the brown sugar, butter, and golden syrup in a saucepan and gently cooking them together until the butter has melted and the sugar has dissolved. Next, you’ll slowly add the heavy cream and let everything simmer together until the sauce is smooth and slightly thickened. Stir in the vanilla and salt, cook a tiny bit longer, and you’re done!

The sauce will seem fairly loose when it’s warm, but don’t worry; it will thicken as it cools. If you want a pourable sauce for ice cream or pancakes, simply warm it gently before serving.

How to use this Golden Butterscotch Sauce

This is one of those recipes that deserves a permanent spot in the fridge because there are so many ways to use it. I especially love having some on hand in the Fall for all of my baking!

Try it drizzled over:

• Ice cream
• Cheesecake
• Apple pie or apple crisp
• Pancakes or Waffles
• Brownies
• Cake/cupcakes
• Cookies
• French Toast
• Hot chocolate
• Coffee/lattes
• Oatmeal

Or… simply eat it by the spoonful. I won’t judge!

Storage and Usage

Store the butterscotch sauce in an airtight container in the refrigerator and use within 1 week.

The sauce will become quite thick when chilled. To return it to a pourable consistency, warm it gently in the microwave in 10–15 second intervals, stirring between each, or heat it gently in a saucepan over low heat. Do not boil.

I love having a jar of this in the refrigerator because it turns an ordinary dessert into something a little more special with almost no effort. And if you’re a fellow butterscotch lover, I have a feeling this homemade version may convince you that caramel doesn’t always have to be the star of the show.