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Butterscotch Sauce

Enjoy a homemade butterscotch sauce this holiday season. It’s great for your fall desserts and gift giving! Makes two cups to eat and share.
Nothing beats homemade butterscotch sauce. Sweet, and the perfect alternative to caramel.

Homemade Butterscotch Sauce

Oh lordy! I went and made a crazy good dessert. Again. Can you forgive me?

I’ve got to be honest with ya. I actually made this tart all in one day. It doesn’t have to take three days to make, but if you are short on time with LIFE and KIDS and a JOB and HOUSECLEANING to keep up with, it can definitely be broken down over the three days.

This tart will be a great addition to your Thanksgiving or Christmas dinner. If you aren’t a fan of Pumpkin or Fruit pies (like my husband), make this tart. This would be Mr. Quarts go to dessert!

Speaking of Thanksgiving, what are your plans? We are hosting the in-laws here at the house.  It’s always nerve-wracking but I try not to let it stress me out. I have a plan. I’ll stick to the plan. If the plan fails, then we just play on the Wii for a few hours and wait for the pizza to show up.

I’m easy like that.

This recipe is part one of a three part series including a Tart Crust and Chocolate Butterscotch Pecan Tart.

Three simple recipes for the best dessert! Homemade butterscotch sauce, an egg based tart crust and an easy chocolate butterscotch pecan filling! So good!!

Yield: 2 cups

Butterscotch Sauce

A classic sweet butterscotch sauce. Perfect for holiday desserts and ice cream.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1/2 cup butter
  • 2/3 cup sugar
  • 2/3 cup dark brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 3/4 cup cream
  • 2 teaspoons Bourbon Vanilla Bean Paste


    1. Put the butter into a medium sized pot and melt over low heat. Stir it a few times to avoid browning and burning. Add the sugars and corn syrup and increase the heat to medium. Stir in the water and salt and bring to a boil.
    2. Stir constantly for 5 minutes while boiling.
    3. Remove from heat and stir in the cream and vanilla bean paste.
    4. Transfer to a jar and cover and chill. This will keep for up to two weeks in the fridge. Makes about 2 2/3 cups.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 94mgCarbohydrates: 28gFiber: 0gSugar: 28gProtein: 0g

Nutrition information isn’t always accurate.

Elaine Cobb

Monday 27th of June 2016

Do you have the recipe for the cake pictured at the top of this page and in the butterscotch sauce recipe? It looks so good. Thanks.

Karyn Granrud

Monday 27th of June 2016

Hi Elain - Sorry, this is one of the recipe that got a bit messed up when I was moving the blog around. Looks like I need to clean this one up ASAP! The Chocolate Butterscotch Tart can be found here - It also has a crust recipe at . I hope that this helps you out.

Butterbeer Recipe | In Search Of Yummyness

Friday 30th of October 2015

[…] I didn’t want to put actual butter in the drink. So I replaced the butter and sugar with this homemade butterscotch sauce recipe from my friend Karyn (which you will want to eat on everything because it’s delicious!). That […]


Saturday 17th of January 2015

Made this today. So good!!! I didn't have the vanilla bean paste so used pure vanilla.

Karyn Granrud

Wednesday 21st of January 2015

That's fine. Vanilla is vanilla. You just won't see the little specs in it.

Kelli Miller (@KelliBMiller)

Saturday 23rd of November 2013

Oh this sounds really yummy!! I started a diet on Monday and have been looking for fun ways to mix things up and still keep my calories down. Thanks for linking to The Mommy Club, I am off to pin this!

Karyn Granrud

Sunday 24th of November 2013

It was! This is a horrible time to start a diet. I've had success with eating a sugar free, grain free breakfast, lunch and dinner. And if I have fruit instead of a candy bar, it's a good day! Good luck.

Nancy [email protected]

Tuesday 19th of November 2013

I can't believe how this can only take 15 minutes! Love it!

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