Easy Butterscotch Sauce Recipe (2024)

FAQs

What is butterscotch sauce made of? ›

Ingredients for Butterscotch Sauce

A traditional butterscotch sauce recipe requires only three main ingredients: brown sugar, butter, and heavy cream. That's it! We also add in a little vanilla and salt to boost the flavor.

They look and taste similar, but there are subtle differences. What's the difference between caramel and butterscotch sauce? This is a common question since both are cooked sugar concoctions. But the main difference is caramel is made with granulated sugar while butterscotch is made with brown sugar.

Alas, it turns out that butterscotch, traditionally a mixture of brown sugar and butter, never did contain Scotch. While there is no definitive etymology of the word, theories range from scotch being a corruption of the word “scorch,” to the possibility that the candy came from Scotland (this one is dubious).

Butterscotch and caramel taste very different from each other. Butter scotch is bit harder and as suggested by name is made by brown sugar and butter whereas caramel is softer and made by white granulated sugar with either milk/whipped cream or butter with pinch of vanilla.

What Is Butterscotch? Butterscotch is butter and brown sugar that has been slowly heated together to create a soft-crack candy. Just like caramel, the brown sugar molecules break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavor than classic caramel.

If the sauce cools down and you still find it to be too thin, then it's undercooked. You can place it back on the heat for a bit to let it thicken up even more. If it's too thick, gradually add a bit more cream until it reaches the desired consistency.

Butterscotch and caramel are very similar, as they both involve caramelized sugar, though there are three primary differences: Caramel is nearly always made with white sugar, though you certainly could use brown sugar. Butterscotch is always made with brown sugar.

Thick, smooth and boasting an intense butterscotch flavour, dulce de leche is the queen of caramel sauces.

The primary flavors of caramel are the sugar and milk/cream. Butterscotch on the other hand is made with brown sugar. It's primary flavors are brown sugar and butter. It typically also contains milk/cream but they are not as prominent as caramel.

Its ingredients, butter and sugar are relatively expensive for candy.

Why do they call it butterscotch? ›

butterscotch, usually hard candy made by boiling brown sugar and butter and sometimes corn syrup together in water. The derivation of the name is disputed as to whether it denotes the candy's origin in Scotland or an original ingredient of “scotched,” or scorched, butter.

In Doncaster, England, in 1817, Parkinson set off a wave of excitement by creating a candy that used a combination of butter, sugar, and treacle (a version of our modern-day molasses). This confection grew in popularity, and the company ultimately received a Royal Seal of Approval for its high demand in exporting.

Caramelization does not actually take place when you make dulce de leche. Instead, thanks to the Maillard reaction, we get a lovely, nutty, mellow flavor akin to toffee or butterscotch. This is due to the browning of the lactose and lysine in the milk.

Caramel and butterscotch have a lot in common, like the general method you can use to make each one. But the biggest difference is the sugar used to start. To make butterscotch instead, simply replace the white sugar in the recipe with an equal amount of brown sugar.

People love butterscotch cakes for a variety of reasons. First and foremost, butterscotch lends a unique flavour profile that strikes a perfect balance between sweetness and a hint of buttery richness. Its smooth and creamy texture complements the cake's moist crumb, creating a delightful contrast.

The primary taste of butterscotch comes from its main ingredient, brown sugar, which imparts a deep, caramel-like sweetness. This sweetness is characterised by notes of toffee and a hint of molasses, a complexity due to the molasses content in brown sugar.

Origin. Butterscotch is claimed to have been first named in 1817 in Doncaster, England by Samuel Parkinson.

The original recipes for butterscotch used a similar method of caramelizing sugar, but also added the butter and molasses as essential ingredients. Modern techniques for butterscotch use brown sugar and butter as the foundation for the deliciously distinct flavor.

Homemade butterscotch pudding is in its own playing field. In 1 pot, we're combining caramelized brown sugar and butter with a splash of vanilla and bourbon. Butterscotch pudding is luxuriously creamy and velvet-rich. Top with salted caramel, fresh whipped cream, and toffee bits for a truly unforgettable dessert.