Butterscotch Sauce

This homemade butterscotch sauce beats anything from a jar, with deep caramel flavor and a silky texture that coats the back of a spoon.

The 10-12 minute boil transforms the ingredients from separate components into a glossy, pourable sauce that thickens more as it cools.

A pinch of salt and splash of vanilla balance the sweetness and add complexity to what could otherwise be one-note.

Pro Tips

• Watch the heat: Once it starts boiling, reduce to a steady simmer. Too high and the sugar can scorch on the bottom of the pan.
• Stir occasionally: You don’t need to stir constantly, but check every few minutes to prevent scorching and ensure even cooking.
• Thickness test: The sauce will be thin when hot. For a true texture test, drizzle a spoonful on a cold plate and refrigerate for 1 minute.
• Storage: Keep refrigerated in an airtight jar for up to 2 weeks. Reheat gently in the microwave or on the stovetop before serving.