This easy Apple Butterscotch Sauce is the most delicious topping for any dessert. Made with fresh apple juice, brown sugar, butter, cinnamon and a touch of vanilla, it’s absolute perfection.
This was one of the earliest recipes I posted on the blog. And I’ve come back to it year after year. From simply using it as a topping for vanilla or cinnamon ice cream. To using it in the filling for a recent Spiced Butterscotch Apple Pie recipe I did for Apple Pie Day. It’s one of those recipes that you always go back to if you’ve made it once. And having a jar of this in the fridge when friends pop by for dinner is the perfect way to turn a simple bowl of ice cream into a restaurant worthy dessert.
I especially like keeping a jar handy in winter for a quick mid week dessert. Dice an apple and place in a ramekin, drizzle over a few spoonfuls of this Apple Butterscotch Sauce, top with a generous sprinkling of nuts, cookie crumbs, or even granola or rolled oats. Pop it in the oven for 30 minutes and you have the most delicious and quick little apple pot pies for cold winter evenings.
Apple Butterscotch Sauce
- 250 ml Fresh Apple Juice Preferably pressed/cloudy apple juice
- 150 grams Light brown/Demerara Sugar
- 57 grams Unsalted Butter Cubed and room temperature*
- 60 ml Fresh Cream Room temperature*
- ¼ tsp Salt
- ¼ tsp Ground Cinnamon Optional
- ½ tsp Vanilla Extract
- Remove the butter and cream from the fridge and let it come to room temperature*
- Add your apple juice to a small saucepan and bring to a boil on medium-high heat. Continue boiling, stirring occasionally, the juice for around 10 – 12 minutes or until it has reduced to around ¼ cup
- Add the sugar and stir. Then add the room temperature butter and few cubes at a time, continuously stirring until the butter dissolves. Next add the room temperature cream, cinnamon and salt. Stir until combined. Bring the mixture back up to a boil and cook for around 2 – 3 minutes until the sauce starts to thicken
- Remove from the heat and stir in the vanilla
- Place in an jug or jar and allow to cool before use or storing (covered) in the fridge