Butterscotch is caramel’s easier—and arguably more delicious—sister, featuring brown sugar instead of white and no need for a candy thermometer. A hefty pinch of salt helps the pleasantly bitter edge of the sauce stand up to its sweet side. Ground cinnamon adds a woodsy, spicy note, making this a great sauce to drizzle over apple desserts, vanilla ice cream, or even a stack of buttered pancakes.
What you’ll need
Medium Saucepan
$43 At Amazon
French Wire Whisk
$19 At Amazon
Oxo Stainless Steel Measuring Spoons
$14 At Amazon
Recipe information
Total Time
10 minutes
Yield
Makes about 1½ cups
Ingredients
Preparation
Cook 1 cup heavy cream, 1 cup (200 g) light or dark brown sugar, ½ cup (1 stick) unsalted butter, cut into small pieces, 1 tsp. ground cinnamon, 1 tsp. vanilla extract, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium saucepan over medium-high heat, whisking occasionally, until butter is melted. Continue to cook, whisking often, until mixture is slightly thickened, 5–8 minutes.
Do Ahead: Butterscotch can be made 1 week ahead. Cover and chill. Reheat gently before using.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Recipes From Bon Appétit’s March 2024 Issue
In the March issue, you’ll be baking gluten-free, using common spices in unexpected ways, and raiding the pantry to bring raisins into the modern era.
