Butterscotch Caramel Sauce

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caramel butterscotch

Butterscotch Caramel Sauce

Course: Sweets
Sweets Sub-Category: Sauces
There are a few recipes one needs in their baking arsenal: Pie Dough, a good Blueberry Muffins recipe, Pastry Cream and good, creamy, perfectly sweet and salty Caramel Sauce. Once you master this one-pot wonder, you’ll have a sweet condiment ready to pour over ice cream, oatmeal (yeah, I went there, but don’t knock it until you’ve tried it) and cake. Tip: When making any sweet caramel with a touch of salt, you’ll get far more flavor out of salted butter than if you were to add salt in at the end. We love the salted butter from Humboldt (and the fact that it’s richer than most conventional butters).
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  • 3/4 cup Heavy cream 180g
  • 2 Tbsps Muscovado or dark brown sugar
  • 1 cup Sugar 200g
  • 1 Tbsp Water
  • 1 tsp Lemon juice
  • 2 ounces 56g Butter
  • 1 large pinch Good sea salt


  • Bring the heavy cream and muscovado/brown sugar to a simmer in a heavy bottom, medium-sized pot. Pour into a bowl and set aside. Rinse out the pot and return it to the stove.
  • Heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but try to resist the urge to stir (it will make the caramel form clumps).
  • Once you have reached the golden caramel stage, slowly (and carefully) add in the butterscotch-flavored cream. Turn the heat back on to medium-low, and stir in the salt.
  • Cook over this heat, stirring occasionally, for about a minute. The caramel will thicken a bit.  Turn off heat and add the butter, stirring until the butter is melted.