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Salted Butterscotch Sauce

This sauce is SO easy to make and SO ridiculously good for so many things.

Heat it up and pour it over Amy's Mexican Vanilla ice cream. (Or your ice cream of choice, but Amy's really is the best in the world in my humble opinion. If you don't live in a town with an Amy's, I'm so very sorry.)

Stir it into your coffee to give your favorite coffeehouse a serious run for it's money.

Use it as a show-stopping topping for your favorite cake, like I did with this Thanksgiving pumpkin cheesecake. (Note the glass-like surface. Just gorgeous.)

Or just eat it straight with a big ol'spoon.

Here's the recipe. You're welcome and I'm sorry...because once you try this, you won't be able to stop nomming on it.


  • 1/4 cup salted butter (European style, if possible. Kerrygold and Plugra are easy to find favorites)

  • 3/4 cup packed brown sugar (light and dark both work, just depends on the flavor you're going for)

  • 3/4 cup heavy whipping cream

  • 2 tsp vanilla extract

  • Salt to taste. (I used about a teaspoon. Add half a tsp at a time and taste til you get it how you want it.)


  • In a medium saucepan over medium heat, melt the butter.

  • Whisk in the brown sugar, then whisk in cream.

  • Once the mixture is completely combined (all one color and uniform texture), let it bubble and thicken on the heat for 5 minutes without stirring.

  • Remove from heat and whisk in vanilla and salt.

  • Allow to cool to a safely ingestible temperature.

  • Dig in.

Recipe adapted from Bless you, Sally.

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