Over 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.
- 4 tbsp butter (unsalted)
- 1 cup brown sugar
- 3/4 cup heavy whipping cream
- 1 tbsp vanilla extract
- 1 tsp salt
- 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
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