Butterscotch syrup in a small glass with a stainless steel spoon across the top and syrup dripping from it down the side next to a white towel all on a white surface (with logo overlay)

Ridiculously Easy Homemade Butterscotch Syrup Recipe

Use only 5 ingredients to make homemade butterscotch syrup, perfect for adding to desserts and as a base for Harry Potter’s Butterbeer!

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Over the past few years, I’ve made quite a few recipes based on the Harry Potter book series and movies. Butterbeer recipes will call for 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 homemade butterscotch sauce. 

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 for a long time. 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 a smooth and creamy sauce again. 

​Butterscotch vs Caramel

While they are very similar, butterscotch and caramel sauce have one key difference: the type of sugar used. Traditional butterscotch is made with brown sugar and caramel is made with white sugar. The molasses in the brown sugar gives butterscotch a deep flavor. You can use light brown sugar, as we did, or dark brown sugar if you want an even deeper, more intense flavor. 

​Butterscotch Uses

​You can find a delicious recipe using butterscotch for almost any occasion. My favorite ways include putting it on vanilla ice cream and mixing it into our Butterbeer recipes. 

  • Pour over vanilla or chocolate ice cream
  • Add a spoonful to a cup of hot chocolate
  • Drizzle over a slice of pound cake
  • Use on banana splits
  • Drizzle on fruit pies
  • Make a butterscotch milkshake

Butterscotch Syrup Step by Step

Ingredients

  • 4 tbsp butter (unsalted)
  • 1 cup brown sugar
  • 3/4 cup heavy whipping cream
  • 1 tbsp vanilla extract
  • 1 tsp sea salt

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 in the cooking process and can’t take the time to gather anything. 

Butterscotch syrup ingredients ready: stainless steel bowls with stick butter, salt, vanilla extract, a glass measuring cup with heavy cream, and a measuring cup with brown sugar on a white and grey marble surface

Preparation

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.

Medium saucepan with melting butter next to a nylon whisk, stainless steel bowls with salt and vanilla extract, a measuring cup of brown sugar and a glass measuring cup of heavy whipping cream all on a grey and white marble surface
Brown sugar crumbled into melted butter in a medium saucepan next to a nylon whisk and two stainless steel bowls with salt and vanilla extract and a glass measuring cup of heavy whipping cream all on a white and grey marble surface

Let that cook for about 3-5 minutes, stirring occasionally until the mixture comes to a full boil and starts to look molten and the sugar dissolves.

Brown sugar and butter in a molten state in a medium saucepan next to a nylon whisk and two stainless steel bowls with salt and vanilla extract and a glass measuring cup of heavy whipping cream all on a white and grey marble surface

Pour in the heavy cream and whisk to combine.

Liquid butterscotch syrup in a medium saucepan next to a nylon whisk and two stainless steel bowls with salt and vanilla extract all on a white and grey marble surface

Raise it to medium heat 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.

Liquid butterscotch syrup boiling in a medium saucepan with a candy thermometer next to a nylon whisk and two stainless steel bowls with salt and vanilla extract all on a white and grey marble surface

Turn off the heat and let the syrup rest for a few minutes to cool. Pour the syrup into a heat-resistant container.

Medium stainless steel bowl with butterscotch syrup next to a nylon whisk and two stainless steel bowls with salt and vanilla extract all on a white and grey marble surface

 Add in the vanilla extract and a teaspoon of salt. 

Medium stainless steel bowl with butterscotch syrup with salt and vanilla extract on top next to a nylon whisk on a white and grey marble surface

Let it cool to room temperature. Store in the refrigerator and reheat in the microwave on low power for 10 seconds as needed.

Butterscotch syrup in a small glass with a stainless steel spoon across the top and syrup dripping from it down the side next to a white towel all on a white surface (vertical)

Butterscotch Syrup Leftovers

Storage: Store extra butterscotch syrup in an airtight container in the refrigerator for up to two weeks. We found a mason jar works well. 

Reheating: Reheat the sauce in a microwave on low power for 10-15 seconds at a time, stirring each time until smooth. 

Recipe

Originally Published On: September 23, 2019

Last Updated On: August 17, 2023

Butterscotch syrup in a small glass with a stainless steel spoon across the top and syrup dripping from it down the side next to a white towel all on a white surface

Butterscotch Syrup

Use only 5 ingredients to make homemade butterscotch syrup, perfect for adding to desserts and as a base for Harry Potter's Butterbeer!
Cook Time 10 minutes
Cooling Time 3 hours
Total Time 3 hours 10 minutes
Course:
Homemade Staple
Cuisine:
American
Diet
Vegetarian
Keyword:
brown sugar
|
butterscotch
Dietary Needs:
Egg-Free
|
Gluten-Free
|
Nut-Free
Servings: 1 cup
4.63 from 8 votes

Ingredients

  • 4 tbsp butter (unsalted)
  • 1 cup brown sugar
  • 3/4 cup heavy whipping cream
  • 1 tbsp vanilla extract
  • 1 tsp sea salt

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
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Nutrition Facts
Butterscotch Syrup
Amount Per Serving (1 tbsp)
Calories 118 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 175mg7%
Potassium 31mg1%
Carbohydrates 14g5%
Sugar 14g16%
Protein 0.4g1%
Vitamin A 251IU5%
Vitamin C 0.1mg0%
Calcium 20mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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28 thoughts on “Ridiculously Easy Homemade Butterscotch Syrup Recipe”

  1. 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!

    1. 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!

  2. 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!

    1. 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.

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. 2 stars
    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.

    1. 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!

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