By Erin Huffstetler | 06/28/2020 | 2 Comments
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This microwave butterscotch sauce only takes four minutes and three ingredients to make. Better still, it doesn’t contain any corn syrup, or require a candy thermometer.
Just throw a few things into a bowl, and let the microwave take it from there.
With a recipe this simple, you can enjoy butterscotch sauce whenever a craving hits. Use it to make a butterscotch sundae, or drizzle it over a piece of cake. There are so many delicious possibilities.
Microwave Butterscotch Recipe
This recipe makes approximately 1-1/3 cup of butterscotch sauce.
1 cup brown sugar (light or dark)
1/2 cup heavy cream
1/4 cup (1/2 stick) butter
Use dark brown sugar for the richest butterscotch flavor and color.
I do not recommend doubling this recipe because it may overflow the container you cook it in.
What You Do:
Microwave the butter in a 4-cup glass measuring cup for 60 seconds on high to melt the butter. You can also do this in a bowl, as long as it’s a deep one. The butterscotch will expand as it cooks, so you need something that’s going to be big enough to contain it.
Whisk in the brown sugar and heavy cream, until well combined.
Then, microwave the mixture for three minutes. It should be bubbly, but still very thin when you take it out of the microwave. It’ll do most of it’s thickening as it cools, so fight the urge to cook it longer.
Allow your butterscotch to cool down and thicken. Then, serve warm.
If you have some leftover, or you’re making this recipe ahead of when you plan to use it, just store it in the refrigerator; and reheat it in the microwave for 20-30 seconds, to soften it back up.
Note:I developed this recipe in a 1000-watt microwave. If you own a higher-wattage microwave, you may find that this recipe requires slightly less cook time. Just make a note on the recipe, when you find what works best for you.
Use this butterscotch sauce as a quick topping for one of my mug cakes.Print
- 1 cup brown sugar (light or dark)
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) butter
Microwave the butter in a 4-cup glass measuring cup for 60 seconds on high, or until melted.
Whisk in the brown sugar and heavy cream.
Microwave mixture for three minutes. It should be bubbly, but still quite thin when you pull it out.
Allow it to cool and thicken. Then, serve your butterscotch while it’s still warm.
Store any unused portion in the refrigerator. Microwave the butterscotch for 20-30 seconds to warm and soften it back up.
- Use dark brown sugar for the best butterscotch color and flavor.
- This recipe was developed using a 1000-watt microwave. If you own a higher-wattage microwave, you may need to adjust the times slightly.
More Ice Cream Toppings to Try