Butterscotch Sauce Recipe | Homemade Butterscotch | Butterscotch Sauce Recipe With White sugar | Butterscotch Sauce Using Brown Sugar

Traditionally butterscotch sauce is prepared with brown sugar, though I had brown sugar at hand I wanted to share the method using the normal white granulated sugar also as it would be easier for people who will not be able to fetch brown sugar in their part of the word. So in this post I have posted both ways. You can get dark brown sugar and light brown sugar in online stores these days, but if you can't try normal sugar instead. When using the normal white sugar you will find a difference in the color and flavor too. The sauce made with brown sugar has a deep lovely color whereas the one using white granulated sugar will have a pale yellow shade. If you are worried about the color of the sauce, while using white sugar you can caramelize it until it turns golden brown and then make sauce with it. But if you brown it too much it will become caramel sauce, so I prefer to simply use white sugar without any caramelizing. I have shared both the methods below, do check them out and try the one which will be easy for you. Try this recipe and I'm sure you will not be disappointed as it is too easy to prepare. I do not personally prefer the store bought sauce as they are just plain sugar syrup with artificial flavors, these do not give that intense flavor to the recipes when used. And so making it at home is a much better choice and has its own pros. Only three ingredients is all you'll need. I made a delicious butterscotch cake using this homemade butterscotch sauce, click here to fetch that recipe.

I promised to post this sauce recipe long ago, but unfortunately I lost the step wise pictures, I wanted to prepare it all again and post with the step wise clicks but with my baby girl's birthday celebs around the corner it was quite difficult for me to make it all over again. I've been getting requests from readers to post this recipe and so I'm posting it here without the step wise pictures, but I promise to post them soon.

INGREDIENTS

Makes 60 to 70 ml butterscotch Sauce

Unsalted butter - 1/2 cup
Dark or Light brown sugar or demerara sugar - 1 cup (if using white sugar reduce it to 3/4th cup)
Fresh cream - 1 cup (I used medium fat cream, you can use any)
Vanilla essence - 1 teaspoon (or more)
Salt - 1/4 teaspoon (optional)

PREPARATION METHOD

Using Brown sugar

Place a saucepan on flame and pour cream, wait until it turns warm. Do not overheat.
Then add butter and wait until it melts.
Now add sugar and stir well.
Simmer on flame and stir frequently until a desired consistency or thickness is obtained.
If you want a very flow-y sauce remove before it thickens.
After removing from flame add vanilla essence, salt and stir well. (I used vanilla essence and a 4 inch long piece of a vanilla bean pod so it would give better flavor to the sauce and while using in bakes gives much more. Just split the bean pod and scrape out the seeds, add it into the sauce and stir well. I added the bean pod too. You can see the black vanilla seeds in the butterscotch sauce made from white granulated sugar pic)
Store in a clean airtight container and refrigerate stays well for a month. Haven't tried storing more than that.
On refrigeration sauce will thicken up, just warm it up before use.

TIP 1: Adding salt is completely optional.

TIP 2: I found that butterscotch sauce made with brown sugar had a deeper flavor than the one using white granulated sugar. And for bakes I prefer the brown sugar butterscotch sauce.

Using Normal White Granulated sugar

(though the flavor is not very deep it sure does not disappoint you)

Place a pan on flame and add sugar. If you are not worried about the color of the sauce you can simply proceed to the next step.
If you would like a golden brown syrup then you will have to caramelize it a little. For this let the sugar stay on pan until it melts and turns golden brown, this will take a very little time then as soon as it turns slightly golden in color (do not wait for long as it will burn soon) add butter and stir well. If you let it caramelize to a burnt color it will become caramel syrup not butterscotch.
After adding butter add cream and stir well. If your sugar hardens then switch flame to high mode and keep stirring it will melt down easily.
Simmer for a few minutes until it reduces to a saucy consistency.
Simmer further until you get the required consistency. You can make it either very flow-y or thick. The more you cook the more thick it will become. But make sure not to overdo as sugar may start to crystallize.
Then remove from flame and add vanilla essence and salt.
Set aside until it cools down to room temperature, use in your recipes or store in a clean airtight glass container. You can refrigerate it also but it will thicken up on chilling, just warm it a little before use.

TIP 1: You can add some more salt as per your taste or just quit adding salt. Just taste the sauce and adjust salt and addition of vanilla essence as you need.

TIP 2: Always make sure not to burn the sugar, just a golden brown color will be enough.

TIP 3: The butter I used was yellow in color so it gave a nice yellowish tint to the sauce. If the butter you use would be white