Posted: March 31, 2025
Time: 10 minutes
Servings: 1 cup
Equipment: saucepan, measuring spoons, stirring implement (rubber spatula preferred), storage container
Ingredients:
- 4 tablespoons unsalted butter
- ½ cup packed dark brown sugar
- 1 teaspoon large-flake salt
- ½ cup heavy cream (or coconut cream)
- 1 teaspoon vanilla extract
Instructions:
- Melt the butter in a medium saucepan over medium heat.
- Add the brown sugar, salt, and heavy cream and stir the mixture with a rubber spatula until it’s well blended. Bring the mixture to a boil, scraping down the sides occasionally. Boil for 4 to 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch syrup to a container to cool.
Notes:
- Use a heavy bottomed saucepan. Avoid non-stick saucepans.
- To make this recipe vegan, use vegan butter in place of dairy butter and coconut cream in place of heavy cream.
- The butterscotch thickens significantly as it cools; be sure not to over-boil if you want a sauce instead of thick caramel.
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