Salted Bourbon Butterscotch Sauce

Salted Bourbon Butterscotch Sauce
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One of our favorite sweet treats to be enjoyed in a lot of desserts and drinks, here’s the Salted Bourbon Butterscotch!



Ever since the weather started turning cold and we started making fall focused cocktails, we have been getting lots of drinks full of apple, spices and maple, but one flavor that we have been absolutely in love with is a butterscotch. When we busted out a brown sugar syrup for our Bourbon Butterbeer Cocktail, it really got us in the mood for more butterscotch everything, which resulted in us coming up with our Salted Bourbon Butterscotch Sauce.



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Salted Bourbon Butterscotch Sauce

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When most people think of butterscotch, they think about the old hard candies that you used to get when you would visit your grandparents. Rather than those hard candies, we prefer to make a butterscotch sauce that is great for using in cocktails, adding as a drizzle on ice cream, or as a sweetener in a dessert coffee. A lot of people think that butterscotch and caramel are the same thing, but there is one key difference, the type of sugar used.




Salted Bourbon Butterscotch Sauce



Butterscotch uses brown sugar which makes for a darker, more deep flavor than the granulated sugar used in caramel. The brown sugar has molasses in it (which is why it is brown) which gives a fully rounded sweetness that hits more taste buds than just the sweet buds. When combined with butter and cream, the brown sugar becomes a delicious dark toasty butterscotch sauce.



Salted Bourbon Butterscotch Sauce



We wanted to add another layer of flavor to the plain butterscotch sauce, so we did what we do best (add booze to stuff!) and incorporated some bourbon into our butterscotch sauce while we were cooking the sauce. Adding the bourbon in at the cooking point boils most of the alcohol out, but leaves the big flavors of the bourbon. The bourbon adds a hit of oak from the barrels it is aged in, while adding a lighter caramel flavor and hints of vanilla.



Salted Bourbon Butterscotch Sauce



We love salted caramel, so we figured that since butterscotch is the close cousin of caramel sauce, adding a little salt in to our Salted Bourbon Butterscotch sauce would be a good idea. The salt brings out some of the subtle flavors while adding a nice contrast to the sweetness of the sugar.



Salty and sweet, our Salted Bourbon Butterscotch Sauce is fantastic on top of vanilla or chocolate ice cream, a great addition to desserts like apple or peach crisp, and a great addition to some cocktails! Give our Salted Bourbon Butterscotch sauce a try and you might just find yourself putting it on everything!



Like this recipe? Try these below, too!

Salted Bourbon Butterscotch White Russian Cocktail

Salted Butterscotch Bourbon White Russian



Salted Butterscotch Bourbon Egg Nog

Salted Butterscotch Bourbon Eggnog





Other Boozy Butterscotch and Caramel Sauces

Bourbon Butterscotch Sauce – David Lebovitz

Salted Whiskey Caramel Sauce – The Dreamery Events

Boozy Raisin Pecan Butterscotch Sauce – Recipe Chart

Whiskey Caramel Sauce – Mountain Mama Cooks

Kahlua Caramel Sauce – Beth Cakes




Salted Bourbon Butterscotch Sauce

Yield: 8


Calories per serving: 137

Salted Bourbon Butterscotch Sauce


  • 1/2 stick butter
  • 1/2 cup brown sugar
  • 1/2 cup cream
  • 1 tsp bourbon
  • 1 tsp vanilla
  • 1/4 tsp sea salt


  1. Combine all ingredients in a small saucepan. Bring to a boil on medium heat.
  2. Reduce to low when it starts to boil. Cook for 5 minutes.
  3. Pull off of heat and cool.



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30 thoughts on “Salted Bourbon Butterscotch Sauce

  1. Not to be weird but I could rub this all over my body!! I could be the spokesperson for this amazing sauce and make a commercial of me pouring it into my mouth by the gallon jug full! WOW! I see this as some homemade Christmas gifts for all my friends!

  2. I have never known what the difference is but I much prefer butterscotch over caramel. Pinned this to try it out this holiday season!

  3. So excited to make this up. Perfect hostess gifts for the holidays. I plan on making numerous mason jars for holiday hand outs this year.

    1. Yes, after you make the sauce it should be refrigerated. When you are ready to use after it’s cold, just pop it in the microwave for a short heat up, and you are good to go! Hope you enjoy it!

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