Bourbon Butterscotch Sauce
Prep time
Cook time
Total time
Oh my, this dessert sauce is creamy and buttery rich along with the smooth taste of bourbon. This is the sauce that takes Bourbon Butterscotch Cake to the next level of deliciousness. Leftover sauce is perfect drizzled over ice cream or used as a dipping sauce for apples
Recipe type: Dessert Sauce
Serves: 1¾ Cups
Bourbon Butterscotch Sauce:
  • 1 cup firmly packed light brown sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • ½ cup whipping (heavy) cream, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons bourbon
  • ½ teaspoon pure vanilla extract
Bourbon Butterscotch Sauce:
  1. In a medium size heavy saucepan; combine brown sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Use a pastry brush to wash down the sides of the pan to remove any stray granules of sugar. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 325 degrees F, a light caramel stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Let stand about 1 minute to let the bubbling subside. Be careful, the caramel is extremely hot and will cause serious burns if you touch it. Tip: Heating the sugar mixture to 325 degrees is called a light caramel stage. Using brown sugar in this recipe will make the mixture look deceptively dark, but don’t worry this is normal.
  2. Add the whipping cream and stir until combined. Be careful as the mixture will bubble up vigorously. Add the butter and stir until thoroughly combined. Tip: if any caramel mixture is stuck to the bottom of the pan, place the pan on low heat and stir until the caramel liquefies and blends with the butter and cream. Remove from the heat.
  3. Add the bourbon and vanilla, stir until combined.
  4. Let cool completely. Sauce will thicken slightly as it cools. Store tightly covered in the refrigerator until ready to use.
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan Method: Stovetop Yield: about 1¾ Cups Storage: Cover and Refrigerate

Help: Sugar and Caramel Stages

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