Caramelo Salado (Salted Butterscotch Sauce) is a rich, creamy dessert topping made with brown sugar, butter, cream, and a hint of salt.
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Unlike caramel, which is made with white sugar, butterscotch gets its deep, molasses-like flavor from brown sugar.
This Caramelo Salado recipe couldn't be easier. You simply cook brown sugar, cream, butter, and a touch of salt until the mixture thickens, then stir in extra butter and vanilla for a silky, drizzly finish.
The result is a sweet-and-salty sauce with just the right balance of richness and flavor. Perfect for pouring over ice cream, pies, cakes, or pancakes-and even as a sweet swirl in a frappuccino.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Light Brown Sugar: Adds sweetness and that classic butterscotch flavor.
- Heavy Cream: Makes the sauce creamy and smooth.
- Unsalted Butter: Adds richness and helps give the sauce a silky texture.
- Salt: Enhances the flavor and balances the sweetness.
- Vanilla Extract: Adds flavor.
How to Make Caramelo Salado
Note: Full instructions are provided in the recipe card below.
- In a medium saucepan, cook sugar, cream, 4 tablespoon butter, and salt over medium-high heat, stirring often, until thickened and bubbling, about 4 minutes.
- Remove from heat and stir in vanilla and remaining 4 tablespoon butter until smooth.
- Transfer to a bowl, cool 30 minutes (sauce thickens as it cools), and serve. Refrigerate up to 1 week; reheat before serving.
Hint: Butterscotch sauce thickens as it cools, so don't worry if it looks a little thin when you take it off the heat.
Storage, Make Ahead, & Freezing
- Storage: Keep the sauce in an airtight container in the refrigerator for up to 1 week.
- Make Ahead: This sauce is perfect for preparing in advance-just reheat gently in the microwave or on the stovetop before serving.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then warm until smooth and pourable.
Camila's Tips & Variations
- Use dark brown sugar for a deeper, bolder butterscotch flavor, or stick with light brown sugar for a milder taste.
- Add a splash of bourbon or rum after cooking for an adult twist.
- For a thicker sauce, cook it a minute longer; for a lighter drizzle, pull it off the heat a little sooner.
- Always taste before storing-adjust the salt to your liking for the perfect sweet-salty balance.
Frequently Asked Questions
What's the difference between butterscotch and caramel?
Butterscotch is made with brown sugar and butter, giving it a deeper, molasses-like flavor. Caramel is usually made with white sugar.
Why is my butterscotch sauce too thin?
It needs more cooking time-let it simmer until it thickens. Keep in mind it will also firm up as it cools.
Why did my butterscotch sauce curdle?
This happens if the heat is too high or if the cream is added too quickly.
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Recipe
Caramelo Salado
Equipment
Ingredients
- 200 grams (1 cup) light brown sugar
- 120 ml (½ cup) heavy cream
- 113 g (8 tablespoons) unsalted butter, cut into 8 pieces and chilled, divided
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the sugar, cream, 4 tablespoons of butter, and salt. Cook over medium-high heat, stirring frequently with a rubber spatula, until the sauce thickens and large bubbles burst on the surface, about 4 minutes.
- Remove from the heat. Carefully stir in the vanilla and the remaining 4 tablespoons of butter until fully incorporated, about 1 minute.
- Transfer the sauce to a heatproof bowl and let it cool for 30 minutes (the sauce will continue to thicken as it cools).
- Serve warm. (The sauce can be refrigerated for up to 1 week; reheat gently in the microwave before serving.)
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
