Step up your dessert game with this luxurious, gourmet sauce. Adding something salty to something sweet layers and enhances the flavour profile for an exceptional taste experience. We’ve got three ways to finish your butterscotch, each uniquely delicious.

Prep time
10 minutes

Cook time
5 to 7 minutes

1¼ cups (313 ml)

Salted Butterscotch Sauce hero web

Ingredients & Equipment

¼ cup (57 g) butter, cubed

1 cup (217 g) Redpath® Dark Brown Sugar

⅔ cup (167 ml) heavy cream

1 tsp (5 ml) lemon juice

2 tsp (10 ml) pure vanilla extract

Salted Butterscotch: 1 tsp to 1½ tsp (5 to 7 g) fine sea salt OR kosher salt (see Chef’s Tips)

Miso Butterscotch: 2 tbsp (46 g) white miso paste (see Chef’s Tips)

Soy Butterscotch: 3 tbsp (45 ml) soy sauce OR tamari (see Chef’s Tips)


Medium heavy-bottomed saucepan (high-sided)

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Heatproof spatula

Small bowl

Small whisk OR fork



Step 1
In a medium, high-sided, heavy-bottomed saucepan, melt the butter over medium heat.

Step 2
Add in the Redpath® Dark Brown Sugar, heavy cream, and lemon juice. With a heatproof spatula, stir to dissolve the brown sugar.

Step 3
Bring mixture to a simmer. Reduce heat to low to maintain a gentle simmer; do not boil.

Step 4
Simmer and stir occasionally; 5 minutes.

Step 5
Remove from heat. Stir in vanilla extract and one of options 1, 2, or 3. Sauce will continue to thicken as it cools.

Salted Butterscotch:
When stirring in the vanilla extract, stir in the salt.

Miso Butterscotch:
In a small bowl, use a small whisk or fork to whisk together miso paste with 2 tablespoons (30 ml) of hot water until a smooth slurry is formed. If there are lumps in the miso paste that will not dissolve, push the liquid through a sieve to remove the bits.

Add the miso slurry when stirring in the vanilla extract.

Soy Butterscotch:
When stirring in the vanilla extract, stir in the soy sauce.

Store completely cooled sauce in an airtight container in the fridge for up to 2 weeks.

Chef's Tips

*Note that if table salt is used, use about ¼ to ½ teaspoon less than the recipe asks for.

*Use white miso paste, as it is the mildest and sweetest of the types available. However, for versatility, yellow miso can also be used; it will impart a slightly earthier and saltier flavour to the butterscotch sauce. Red miso paste may be too pungent and salty to be used and will likely overwhelm the sauce's flavour.

*Use regular or light soy sauce or tamari sauce if making option 3. Dark soy sauce will likely overwhelm the butterscotch flavour and darken the butterscotch sauce considerably.

*If gifting the butterscotch sauce, divide sauce into small mason jars. You may sprinkle the top of the cooled sauce with flaky sea salt before sealing and gifting if desired.

*If necessary, microwave the jar of sauce in 15-second intervals to gently rewarm and make it pourable.

*Serve butterscotch sauce over ice cream, plain yogurt, cake, fruit slices, pie, or oatmeal, or stir into coffees, lattes, or hot chocolate for added flavour.

*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar. The final colour of the butterscotch sauce may be lighter in colour and will have less of the deeper caramel flavour that the Dark Brown Sugar brings.

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