Butterscotch sauce with ice cream in bowl and in jug

Butterscotch sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 5 mins Cook: 10 mins


Serves 8

Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 100g caster sugar
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300ml pot double cream


  1. Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don’t stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Nov, 2019
Wrong recipe! Butterscotch sauce is made with brown sugar not white! You just made caramel
Tom Gerlach's picture
Tom Gerlach
14th Feb, 2019
Poor recipe. As others have commented, room temp cream is needed - straight from the fridge solidifies the caramel. Also 'dark brown' produces a bad burnt taste. Surprised with two poor errors in only 1 instruction. Please re-write to prevent others wasting ingredients.
19th Nov, 2018
Easy and very tasty sauce. Not too sweet.
23rd May, 2013
I actually rated this recipe as 5/5 but, weirdly, it's only gone on as 4/5. It's definitely worth five stars!
23rd May, 2013
Thanks to 'made with love' I left the cream out on the side for a bit so it wasn't really cold before making this sauce. The sauce came out perfect and I used it to drizzle over the caramel apple loaf cake that's on this website. It's sooo nice and it's thickened up overnight which is making it even more irresistible; I want to pour it on EVERYTHING!!! ;-D
22nd Dec, 2012
Word of warning if you have never made this sauce before - try to use cream at room temperature and not straight out of the fridge. When cold cream hits the butter and sugar mix, the butter and sugar just clump together and it's difficult to combine. Just return the pan to a low heat and as the ingredients all reheat they will combine to make a smooth sauce - you have to be brave with this one but it is well worth it. I use the sauce to serve with french apple slice or apple cake.
Catherine93's picture
15th Nov, 2018
Does this sauce keep well? If so how long for?
goodfoodteam's picture
19th Nov, 2018
Thanks for your question. This sauce will last 2 - 3 days in the fridge.
Jameshomson7890's picture
6th Aug, 2018
Does this meant take a while to thicken? As I was adding the cream it came to the correct consistency but I still had cream left from the 300ml so I added it all... but now it’s very thin. I’m thinking maybe it thickens while it cools maybe.
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. It won't get much thicker once cool so we'd suggest making it to your desired consistency if you prefer it thicker.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?