This silky-smooth Thermomix butterscotch sauce is made with just four ingredients and comes together effortlessly. It's perfect for drizzling over vanilla ice cream, sticky date pudding, and all sorts of desserts.
Skip the store-bought version and make your own butterscotch sauce instead. Like my salted caramel sauce, it cooks in just 9 minutes in the Thermomix.
Why You'll Love This Recipe
- Hands-free: The Thermomix automatically stirs the sauce, giving you a smooth, lump-free result every time.
- Make ahead: The sauce 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 its rich caramel flavour and colour.
- Unsalted butter - use unsalted butter to control the salt levels in the sauce.
- Cream - use full-fat whipping cream for best results.
- Vanilla extract - use vanilla extract or vanilla bean paste for the best flavour.
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 min/Varoma/speed 2. Place the simmering basket on the Thermomix lid instead of the measuring cup. The sauce will continue to thicken as it cools.
Storage
Store the sauce in the fridge in a sealed jar for up to 2 weeks. It also freezes well. Simply allow it to cool, pour into a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge and reheat gently, stirring until smooth.
📖 Recipe
Thermomix Butterscotch Sauce
Ingredients
- 225 g brown sugar
- 100 g butter, unsalted
- 100 g thickened cream / whipping cream
- 1 teaspoon vanilla extract
Instructions
- Place the brown sugar, butter, cream and vanilla extract into the Thermomix bowl. Cook for 9 min/Varoma/speed 2, with the simmering basket (or splatter guard) on the lid instead of the measuring cup.
- Leave the sauce to cool for a few minutes before serving, as it will continue to thicken while cooling.
Notes
- Extra-smooth sauce: For an ultra-smooth finish (especially when using it in desserts like panna cotta), strain the sauce while still warm through a fine-mesh sieve to remove any tiny sugar crystals.
- Storage: Store the sauce in an airtight jar in the fridge for up to 2 weeks. It also freezes well. Allow it to cool, then 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, stirring until smooth.
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.