Use only 5 ingredients to make homemade butterscotch syrup, perfect for adding to desserts and as a base for Harry Potter’s Butterbeer!
Jump to RecipeOver the past few years, I’ve made quite a few recipes based off of the Harry Potter book series and movies. Butterbeer recipes will call for the butterscotch syrup. The first time I tried to make one, I couldn’t find butterscotch syrup in our grocery store. So, I started searching online for a recipe to make some at home.
Making butterscotch syrup takes more time than buying it, but as with all recipes we make at home, it gives you control. You can choose the ingredients and how much you make. The most important thing to note when making your own is the time it takes. Preparing the syrup doesn’t take long, but you have to let it cool at room temperature for a few hours.
The first time I made butterscotch syrup, I didn’t wait long enough. I missed that part of the instructions and didn’t plan ahead well. Because of this, I placed the syrup in the refrigerator to cool it quicker. Well, I can tell you that doesn’t work well. It left the syrup crumbly rather than smooth.
When you are done, the butterscotch syrup should have the consistency of caramel syrup. Once it’s completely cooled to room temperature, you can place it in the refrigerator to store. Heat it in the microwave for about 10-20 seconds on 10% power to make it smooth and creamy again.
Step by Step
When you make the butterscotch syrup, you want to have all of your ingredients measured and ready. You have to move fast at a few points and can’t take the time to gather anything.
In a medium saucepan over medium-low heat, melt the butter then add in the brown sugar. Stir just until the brown sugar is wet from the butter.
Let that cook for about 3-5 minutes, stirring occasionally, until the mixture starts to look molten.
Pour in the heavy whipping cream and whisk to combine.
Raise the heat to medium and cook until the mixture reaches 225F on a candy thermometer which takes about 2-3 minutes. Whisk it occasionally to make sure nothing sticks to the bottom of the pan.
Turn off the heat and let the syrup rest for a few minutes to cool. Pour the syrup into a heat-resistant container.
Add in the vanilla extract and salt.
Let it cool to room temperature. Store in the refrigerator and reheat in the microwave on low power for 10 seconds as needed.
Recipe
Originally Published On: September 23, 2019
Butterscotch Syrup
Ingredients
- 4 tbsp butter (unsalted)
- 1 cup brown sugar
- 3/4 cup heavy whipping cream
- 1 tbsp vanilla extract
- 1 tsp salt
Recommended Equipment
Instructions
- Have all ingredients measured and ready for butterscotch
- In a medium saucepan, melt butter over medium-low heat
- Add in brown sugar and stir until wet from butter
- Stir occasionally until the mixture looks molten, about 3-5 minutes
- Turn the heat to low and add the cream, whisking to combine
- Turn heat up to medium and cook until it reaches 225F on a candy thermometer, about 2-3 minutes, whisking occasionally
- Turn off the heat and let the syrup rest for a few minutes
- Transfer to a heat-resistant container and add the vanilla and salt
- Let the syrup cool to room temperature (anywhere from 1-3 hours)
- Store in an airtight glass jar in the refrigerator for up to one month
- To use, microwave on low power for 10 seconds
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
This sounds totally delicious! I’m going to have a try at making this as I could use it on all different desserts – I’m sure it would be yummy on ice cream… or drizzled over baked apples!
I have had it on ice cream and it is amazing! I haven’t used it over baked apples but only because I didn’t think about that.
It’s still 100 degrees where I live but this yummy recipe makes me crave cozy sweaters and a warm fireplace. I can’t wait to try this!
I hear you, it’s not much cooler than that in south Texas, either. But this is also delicious on ice cream which can help cool you down 🙂
THANK YOU! Butterscotch is a rare find here in Japan, now I got a recipe to make my own butterscotch!
I didn’t know that! I had a hard time finding a butterscotch syrup here in the US too, which is why I decided to make my own. Hopefully, the rest of the ingredients are ones you can find there!
Your comment about the fridge making it crumbly when placed in too warm has answered so many questions I have had! Definitely will need to remember that and wait until it’s fully cooled!
It made such a difference between the first time I made this and the few after that. Let it cool completely and it stays in syrup form! Then I just pop in the microwave for up to 10 seconds to liquify it again if needed.
I have always loved butterscotch, and syrup is also a fav, but I never thought to make butterscotch syrup! I can’t wait to make this!
It’s so delicious, you should definitely give it a try! It’s great on desserts, or we use it for our Butterbeer recipes.
I love butterscotch-syrup as I grew up eating it on desserts. It has never occurred to me to make it because frankly it looks like a lot of work. I commend your effort. It is delicious.
It looks like a lot of work, but it really isn’t too hard. It’s mostly mixing, boiling, and letting it cool. This tastes so much better than any I’ve ever gotten at the store.
O my yum!!!! I just love butterscotch. One of my favorite fall flavors. Must give this butterscotch syrup recipe a try’
I hope you do, it’s delicious! It goes great with all those fall foods that we love 🙂
This is exactly what I needed!! I have been wanting a syrup I could use on both iced macchiatos and ice cream at home! Looks good and actually easy to make.
I don’t drink coffee so can’t say anything about that, but this is absolutely delicious on ice cream!!
ooh…yummy. I feel like butterscotch syrup might be just what my kids need on their pancakes for breakfast this morning.
Oh man, that would be such a delicious breakfast!
This looks so tasty! My kids love something sweet drizzled
Over their apples so we are going to make this!
What an awesome idea! I’ll have to try that, too
I had no idea butterscotch is that easy to make, I am sooooo gonna make it this weekend yum…Can’t wait.
Yes, it’s so much easier than I would have thought. Just make sure you have your ingredients ready since you have to move quickly.
Wow, I never knew that making butterscotch was that easy! I have to try to make it!
I know, much easier than you would think! And this is so yummy, perfect for topping all the desserts 🙂
This syrup sounds delicious! It also looks quite easy to make, I will definitely try.
It’s not hard, just make sure you have everything ready since you have to move quickly.
I made this as written and it came out really salty. I double checked. Yep. 4 tablespoons unsalted butter, 1 cup of sugar, 3/4 cream, 1 tablespoon of vanilla, 1 teaspoon of salt! That’s what the recipe said and what I put in. It tastes more like a really strong salted caramel, not butterscotch. If I were to make this again I’d probably half the salt, or more. I couldn’t use this as I intended because of the strong salt flavor, but it’s good enough to have a spoonful directly now and then so it doesn’t go to waste.
Hmmm….. I wonder why it came out so salty. I will have to make it again and modify the recipe if mine does, too. Thank you for bringing this to my attention. I’m sorry it didn’t work for what you intended. But, if you want another use, it’s delicious when drizzled over ice cream!