This butterscotch chocolate fudge sauce is the most delicious combination of chocolate fudge sauce and butterscotch sauce, and then elevated even further with the addition of brown butter!
This is truly the most luxurious topping / sauce for anything from pancakes and waffles to cakes, toast, ice cream, fresh fruits etc.!
Brown butter
Butter is a beautiful thing. I don’t say it enough and it doesn’t always get the credit its due, but butter makes a lot of things… better (imagine butter on fresh toast).
And brown butter is… well, that’s just even better. That nutty, caramelized, toasty flavor is pretty darn hard to beat. If you brown butter often enough you will know how it can transform a dish of steamed vegetables into something amazing, like these brown butter toasted vegetables that I served with brown butter pan fried salmon! Or plain pasta into something you can eat on its own like this brown butter pasta!
So when I take brown butter and make it star in something that’s wonderful in its own right like butterscotch fudge sauce, it’s time to break out my happy dance!
And it’s so easy, you will wonder why we haven’t been doing this all our lives! I even threw some bitter sweet chocolate into the mix for good measure. Trust me, you won’t ever regret making this Brown Butter Butterscotch Chocolate Fudge Sauce.
Butterscotch chocolate fudge sauce
I actually came up with the idea for this sauce when I was bouncing around ideas for pancake syrup flavors, in my head. I’m fairly conventional in that I love maple syrup and it’s always my first choice for pancake syrup (like with these blueberry pancakes or pumpkin pancakes).
But I do love to experiment with homemade pancake syrup too. I also like chocolate fudge sauce and my hubs loves butterscotch sauce. So naturally, I combined the two.
My next question was, if brown butter makes a lot of things so much better… shouldn’t it, couldn’t it, wouldn’t it.. make butterscotch better? I needed to find out. And I did. And you know the answer by now.
I love it so much that I served it with these coffee pancakes, and even put that flavor combo to delicious use with this butterscotch mousse and butterscotch ice cream recipes too!
How to brown butter
Browning butter is simple. But if you don’t keep an eye on it, it can quickly burn and become useless. So make sure you stick around after the butter bubbles up, stops foaming and then starts to caramelize.
It’s hard to give you the exact time that it takes to achieve the proper “brownness”, but here is a visual guide for you to be able to tell when the butter will be done.
If you’re using a dark saucepan, use a light colored spoon or plate to keep track of the caramelization process as shown in the picture below. It happens very quickly (much like making caramel).
You can also check out my comprehensive guide on how to make brown butter for more information!
You can use brown butter that is at stage 2 or 3, but personally I prefer when some of the butter solids are almost burnt. In terms of taste, there isn’t a huge difference between the last two stages, but there is definitely a difference between stage 2 and 4/5. The nutty flavor is far more pronounced at stage 4/5 and the solids are also slightly bitter, but perfect for this sauce.
You will start to smell the hazelnutty, toasty flavor around stage 2, which gets stronger as you go. And that will manifest in the actual taste as well.
Recipe highlights
This sauce is truly incredible. Do you see those beautiful specks of milk solids on the wall of that glass jar in that picture below? That’s the BEST part about this sauce.
Those specks are what give this sauce that nutty, toasty flavor that you will absolutely love! This could very well be the perfect and the most indulgent fudge sauce I’ve ever had.
The small amount of bittersweet chocolate dulls the sweetness a little bit and adds another dimension of flavor obviously. But you can easily omit that from the recipe if you so prefer.
This brown butter butterscotch sauce goes with everything! It’s like the little black dress of dessert sauces! 🙂
Serving suggestions
So what did I do with this sauce? Or more accurately, what didn’t I do with it?
This sauce was drizzled on,
- Waffles (overnight yeasted waffles, spiced yeasted waffles etc.)
- All kinds of frozen dessert recipes
- Cakes (like pound cake, butter cake, coffee layer cake, banana layer cake, banana sheet cake, bourbon butter pecan cake etc.)
- Fresh fruits like strawberries (great idea for Valentine’s day celebrations). Mr K even had it with his oatmeal for breakfast.
Aaaand, we also did this!
Yep, a chocolate bundt cake, covered in a luscious layer of this fantastic brown butter butterscotch chocolate fudge sauce! Don’t say I didn’t warn you!
And can I tell you something else? I made this chocolate bundt cake, just so that I could pour this gorgeous fudge sauce all over it. (No, I’m not kidding. Not even trying to).
Recipe
Brown Butter Butterscotch Chocolate Fudge Sauce
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 115 g unsalted butter 1 stick
- 100 g dark brown sugar ½ cup
- 3 tbsp corn syrup
- 120 mL heavy cream 35 % fat. ½ cup.
- ½ tsp sea salt
- 2 tsp vanilla extract
- 30 g bittersweet chocolate
Instructions:
- Melt the butter in a saucepan, over medium heat. Once the butter has melted, continue to keep it on medium heat to make brown butter, but stir frequently and keep an eye on it.115 g unsalted butter
- Check the colour of the butter solids frequently until the solids turn dark brown with a few black flecks (that's almost burnt butter).
- At this stage, immediately add the sugar, corn syrup, salt and stir to combine. Add the cream soon afterwards, and reduce the heat to medium low. Let the sugar dissolve and the sauce come to a boil. Let it bubble (boil) gently for about 5 minutes, while stirring frequently.100 g dark brown sugar, 3 tbsp corn syrup, ½ tsp sea salt, 120 mL heavy cream
- Add the chocolate and vanilla and stir until the chocolate has completely melted.2 tsp vanilla extract, 30 g bittersweet chocolate
- Store in a glass bottle/jar with an air-tight lid. Let it cool slightly and pour over whatever you like.
- Once the sauce cools, it does thicken. To make it pourable again, just microwave the jar (without the lid) for about 10-15 seconds, place the lid back on and give it a shake.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
And then cut a nice big slice like this.
And then pour some more sauce over it.
Over the top? You betcha.
And under and around and on the sides too! 🙂 You know what, just take that piece of cake and dunk it in the sauce. I dare you not to! 🙂
And this insanely delicious butterscotch fudge sauce also went over this buttermilk pancake ice cream with blackberry chips!
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