A super easy recipe for silky smooth Thermomix Butterscotch Sauce, made with only four ingredients.
This creamy butterscotch sauce is not just a topping for vanilla ice cream and Sticky Date Pudding; it's a versatile addition to various desserts.
Skip the store-bought butterscotch sauce and make this instead. Like our Salted Caramel Sauce, it takes just 9 minutes to cook in the Thermomix.
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Why You'll Love This Recipe
- Hands-free: The Thermomix automatically stirs the sauce and ensures no lumps.
- The flavour is way better than anything you would find at the supermarket.
- It keeps well in the fridge for up to two weeks.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Brown sugar - gives the sauce a lovely, rich caramel flavour and colour.
- Unsalted butter - I always use unsalted butter when making sweet things. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary greatly.
- Cream - use full-fat whipping cream for best results.
- Vanilla extract - use vanilla extract or pure vanilla bean paste. Avoid using vanilla essence, as it's less intense.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add all the ingredients to the Thermomix bowl.
- Cook for 9 mins/Varoma/speed 2. Use the simmering basket on the Thermomix lid instead of the measuring cap.
Top Tip
The sauce will continue to thicken as it cools down.
Serving Suggestions
The Butterscotch Sauce can be enjoyed warm or cold. It tastes incredible over our Thermomix Sticky Date Pudding and vanilla ice cream.
Storage
Keep butterscotch sauce in the fridge in a sealed jar for up to 2 weeks. It also freezes well - simply cool, pour into a freezer-safe container (leaving a little room at the top), and freeze for up to 3 months. Thaw in the fridge and reheat gently, stirring until smooth.
📖 Recipe
Thermomix Butterscotch Sauce
This is a simple recipe for silky smooth Thermomix Butterscotch Sauce, made with only four ingredients. Enjoy it with ice cream or Sticky Date Pudding.
Ingredients
- 225g brown sugar
- 100g butter, unsalted
- 100g thickened cream / heavy cream / whipping cream
- 1 teaspoon vanilla extract
Instructions
- Place the brown sugar, butter, cream and vanilla extract into the Thermomix bowl. Cook for 9 mins/Varoma/speed 2 with the simmering basket (or splatter guard) on top of the mixing bowl lid instead of the measuring cup.
- Leave the sauce to cool for a few minutes before serving. It will continue to thicken as it cools.
Notes
For an ultra-smooth sauce (especially if using it in desserts like panna cotta), strain the butterscotch while it’s still warm through a fine-mesh sieve to remove any tiny sugar crystals or clumps. This ensures a perfectly silky finish every time.
Storage
Store the butterscotch sauce in an airtight jar in the fridge for up to 2 weeks.
It also freezes well - cool it, pour into a freezer-safe container (leaving a little room at the top), and freeze for up to 3 months. Thaw in the fridge, then reheat gently and stir until smooth.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 10mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 0g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Gemma says
Hello! Made this and it was great but how do you think i could make it smoother? Still was slightly gritty from the sugar. I am using this in a butterscotch panna cotta recipe so i want this as smooth as possible. Should I cook it longer? Hotter?
Vicki says
Hi Gemma! I’m so glad you enjoyed it 😊
If it turned out slightly gritty, it usually means the brown sugar hasn’t fully dissolved during the cook time (some brands or older sugar can be a bit clumpy). Next time, you can try giving it an extra 1-2 minutes at Varoma/speed 2 to help it melt completely.
For an ultra-smooth finish (especially for panna cotta), you can also strain the warm sauce through a fine mesh sieve before using it - that guarantees a silky texture.