Move over caramel there is a new sauce in town! We are huge fans of caramel anything, but this butterscotch sauce has won our hearts. It’s so easy to make and oh so delicious that you’ll find yourself wanting to put it on everything.
How to make Butterscotch
The first time we made butterscotch we couldn’t believe how easy to was to make. Just add a few ingredients to a sauce pan, melt them together, simmer and voila you have butterscotch! It comes together in just 5 minutes and chances are you already have all the ingredients. All you need is butter, brown sugar, heavy cream, vanilla and salt. For all of you that thought butterscotch was made with scotch, sorry! But why not try adding a little, bet it would taste great! To spice things up we decided to add cinnamon this time. When making a sauce like butterscotch or caramel we highly recommend you have all your ingredients pre-measured and ready to go. You don’t want to overcook your sauce because you had to step away to measure the next ingredient.
Butterscotch vs. Caramel
So what’s the difference between butterscotch and caramel you ask? Not a lot surprisingly. Caramel is made with white sugar whereas butterscotch is made with brown sugar. We love baking with brown sugar so it was no surprise this butterscotch sauce would win us over. The other difference is the process that goes into making them. Both call for almost the same ingredients, however with butterscotch you add the cream at the beginning and with caramel you add the cream after you remove it from the heat. So which one is better? That is for you to decide. As for us, we can’t pick a favorite but we do love how easy this butterscotch is to make.
Cinnamon Butterscotch Sauce
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup brown sugar packed preferably dark
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Pre measure all your ingredients and have them ready to go.
- In a sauce pan, melt the butter over medium heat.
- Add the cream and brown sugar and stir until the sugar disolves. Once the sugar disolves simmer for 4-5 minutes without stirring. Reduce the heat a little if it turns into more of a boil than a light simmer.
- Remove from heat and whisk in the vanilla, cinnamon and salt.
- Pour into a heat proof container to cool. The sauce will thicken as it cools.
- Store the sauce in an air tight container in the fridge for up to two weeks. We like to use mason jars because you can pour the hot sauce directly into the jar and then screw the lid on to store.
