You just can’t go wrong with good old fashioned butterscotch sauce. You can put it on top of so many different desserts, it should take no longer than 10 minutes to make, and I’ll show you how to make a vegan butterscotch sauce.
You really can’t go wrong with dessert sauces but butterscotch sauce is definitely a favourite of mine. Super naughty, super tempting and super addictive!
How easy is butterscotch sauce?
It’s as easy as putting butter and brown sugar in a pot.
Dissolving that sugar through the melted butter.
Adding some cream and mixing it through.
And then letting the sauce simmer for about 5 minutes stirring occasionally.
Yep, it’s that easy, I like to think of it as the easier version of caramel sauce.
SAFETY TIP: Now, I just want to quickly mention something important, I know you’ll be tempted to taste that butterscotch as it simmers, but DO NOT TOUCH IT! Any form of boiling sugar has the capacity of burning through layers of skin.
What to serve it with Butterscotch Sauce
The idea isn’t to just slurp this sauce like soup, although I wouldn’t blame you if you did, am I right?! (No, I’m just kidding, please don’t do that). The idea is to use it to make your desserts extra special. Here is a list of desserts that work beautifully with butterscotch sauce.
- Sticky date pudding
- Bread pudding (If you subscribe to this blog, you’ll receive a free ebook featuring 10 recipes. One of which is the most amazing bread and butter pudding.)
- Christmas Pudding
- Ice cream
Maple bacon pancakes (probably best to leave the bacon on the side)
Rosewater Cake with citrus buttercream
- Cinnamon Rolls
Vegan apple and cinnamon rolls by Crumbs & Caramel
Just to name a few.
how to make vegan butterscotch sauce
In order to make this recipe vegan, we have to make it dairy free. And stripping away the dairy means making the sauce without cream and without butter.
So I tried using a margarine that was vegan and instead of using cream, I used coconut cream. Unfortunately the sauce split, and I am not 100% sure why but I think it has something to do with the fact that the margarine has a higher water content than butter, and it’s less fatty too. And that water content may have interfered (as we know, water and fat do not mix well at all).
So instead I just used brown sugar and coconut cream.
And to my surprise, it actually worked! And the measurements are simple, for every 3rd of a cup of brown sugar, I add 1/4 cup of coconut cream. Now, the sauce is quite a lot thinner than the original butterscotch sauce, which isn’t necessarily a bad thing, but I wanted the sauce to be thicker so I added a slurry.
I put 2 teaspoons of cornflour (I believe you Americans call it cornstarch) and the same amount of water in a small container and mixed it together until all the cornflour dissolved in the water. I then added that mixture to the sauce as it was simmering. And when you stir the slurry through as the sauce bubbles you’ll see it begin to thicken.
So 2 ingredients, that’s all you need to make a vegan version of butterscotch sauce!
Making it without brown sugar?
You can also sweeten the butterscotch sauce with other ingredients. For example, I had some leftover maple syrup and honey in the pantry, so I made another butterscotch sauce but this time, I replaced the brown sugar with those 2 ingredients.
I used the same measurements of honey/maple syrup to brown sugar, but I knew I wasn’t going to get that nice dark colour that the classic butterscotch sauce has. Which isn’t a huge deal, but I tried to give this sauce a similar look by adding 1 teaspoon of cinnamon.
And it actually worked out quite nicely!
The final photo right before the recipe below in the post is actually the butterscotch sauce flavoured with honey and maple syrup. And as you can see it looks pretty dang good.
Using golden syrup may also be a good option.
Butterscotch sauce vs caramel sauce
I couldn’t simply state which one is better, I personally think that butterscotch sauce is better but that is one opinion. So let’s just go over the 2 main differences.
- Caramel sauce is made with white sugar and butterscotch sauce is made with brown sugar.
- To make caramel sauce, you are required to bring the sugar to a syrup, letting it bubble until the syrup forms into a golden caramel. From there you add the butter and cream. There is a bit more of a process to making caramel sauce and extra care is required too because you have to make sure the sugar doesn’t crystallize as the syrup bubbles. Unlike butterscotch where you simply just have to dissolve the brown sugar in the melted butter before adding the cream and then just letting the mixture bubble for a short while.
If you prefer caramel sauce, you can check out my amazing Rum Flavoured Salted Caramel Sauce recipe.
How long does butterscotch sauce keep?
Butterscotch sauce will keep in the fridge for about 2 weeks. So if you don’t think you’re going to use up a cups worth in 2 weeks, maybe try halving the recipe.
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Thanks again and have an incredible day!!
Quick & Easy Butterscotch Sauce Recipe
An amazing dessert sauce that goes particularly well with ice-cream and pudding.
- 1 cup of dark brown sugar
- 75 g of butter
- 1 cup of cream
- A teaspoon of vanilla extract (optional)
Put the brown sugar and butter in a pot over medium heat stirring occasionally until the butter has melted, the sugar has dissolved through and the mixture starts to bubble.
Next, slowly and gently add your cream and stir through until well combined.
Bring the sauce to a boil, then as soon as it's boiling bring the heat down to a gentle simmer. Let the sauce bubble for about 5 minutes until you have a nice saucy consistency. Keep an eye on the sauce, making sure it doesn't bubble over.
DO NOT TOUCH THE SAUCE as it is extremely hot and any form of boiling sugar can burn through layers of skin.
Once the sauce is done, turn the heat off, add your vanilla extract, stir through one last time and leave to cool for a bit.
Store in a jam jar or something similar and leave in the fridge until you're ready to use it again.
- This sauce will keep in the fridge for about 2 weeks.
- This sauce is amazing on sticky date pudding, bread pudding, Christmas pudding, ice-cream, pancakes, cakes, waffles and cinnamon rolls.
- To make vegan butterscotch sauce, add 1/4 cup of coconut cream to every 1/3 of a cup of brown sugar to a pot. Then simmer the 2 ingredients for 5 minutes.
- If you want to thicken the vegan butterscotch sauce, add a slurry my mixing 2 teaspoons of water and cornflour in a bowl/container, then adding that mixture to the sauce as it simmers.
- Use can replace brown sugar with honey, maple syrup and/or golden syrup. If however, you want to give this butterscotch sauce a darker colour you can add a teaspoon of cinnamon.
You had me at ‘easy’. I make a caramel and a hot fudge sauce so butterscotch is a winner.
Just one comment on the recipe … the sugar is listed in imperial (cups not g) as is the milk (cups not ml). Why is the butter listed in metric (g not cups)? It should be 1/3 of a cup based on my handy dandy on line conversion source. 🙂
great job and easy recipe
you make us proud. M and D
wow that hot fudge sauce sounds great. And yes good question, I prefer to weigh the more solid ingredients in grams as I believe it’s easier and your end up with a more accurate measurement (:
Haha thanks guys (:
This looks unctuously divine!
Thank you (: