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Healthy Home Economist / Archives / Recipes / Sauces / Condiment & Sauces / Fruit Sweetened Butterscotch Sauce

Fruit Sweetened Butterscotch Sauce

by Sarah Pope / Affiliate Links ✔

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Table of Contents[Hide][Show]
  • Butterscotch: All of the Flavor with No Cane Sugar!
  • Butterscotch in 10 Minutes or Less
  • Fruit Sweetened Butterscotch Sauce

sugar free butterscotchIf you love butterscotch as I do, perhaps you have wondered if it can be made without brown sugar.

For a long time, I didn’t think it was possible because the classic method for making authentic butterscotch involves caramelizing the brown sugar into melted butter.  

Forget about buying authentic butterscotch or caramel (made with white sugar), by the way. Every single brand on the market that I’ve meticulously checked, including the organic ones, are fake…there’s no butter in them!

You can thank the misguided modern fat phobia for the complete disappearance of real butterscotch. If you really love it, you will have to make it yourself like I have for years!

Butterscotch: All of the Flavor with No Cane Sugar!

You might be wondering how fruit-sweetened butterscotch could possibly taste right.

Using other whole sweeteners like dark maple syrup or honey (shouldn’t be heated anyway!) doesn’t work well, after all. How could fruit alone succeed?

However, if you go out on a limb and make butterscotch with date syrup, it tastes fantastic!

The reason is that date syrup from California has butterscotch overtones already! Even Middle Eastern date syrup works due to its brown sugar overtones. So, no matter what type you choose to make your cane sugar free butterscotch, the end result is delectable.

Note: do not use granulated date sugar to make (cane) sugar-free butterscotch, as it does not dissolve well at all!

sugarless butterscotchButterscotch in 10 Minutes or Less

It’s not that hard to make butterscotch, nor does it take much time.

You can have a cup ready in less than 10 minutes, in fact.

Once it’s made, simply refrigerate, where it will become semi-solid and last for several weeks.

After chilling, it is easily scoopable into whatever treat you wish to use it!

Or, do like I do and enjoy it straight off the spoon.

Fruit Sweetened Butterscotch Sauce
2.34 from 3 votes
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Fruit Sweetened Butterscotch Sauce

Easy method for making cane sugar free butterscotch sauce, sweetened with fruit only! 

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16
Calories 186 kcal
Author Sarah Pope

Ingredients

  • 1 stick (1/2 cup) butter preferably grass-fed
  • 1/2 cup date syrup
  • 1/2 cup heavy cream preferably grass-fed
  • 1/2 tsp sea salt
  • 2 tsp vanilla extract

Instructions

  1. Melt the butter in a small saucepan over medium heat. 

  2. When the butter is melted, stir in the date syrup and whisk for a minute or so until well blended.

  3. Whisk in half of the cream (1/4 cup). 

  4. Bring to a boil and then turn down the heat to medium-low and cook for 3-4 minutes, stirring frequently.

  5. Turn off heat and remove the pot from the stove. Stir in the remaining 1/4 cup heavy cream. Follow with the vanilla extract and sea salt.

  6. Let cool on the counter. The butterscotch will start to thicken up as it comes to room temperature. Enjoy some warm if you like!

  7. Once cooled, pour into a pint-sized mason jar and secure the lid. Refrigerate.

  8. Chilled butterscotch is thick but still easily spoonable.  It will last refrigerated for several weeks.

Nutrition Facts
Fruit Sweetened Butterscotch Sauce
Amount Per Serving (1 Tbl)
Calories 186 Calories from Fat 130
% Daily Value*
Fat 14.4g22%
Saturated Fat 9.4g47%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 40mg13%
Sodium 153mg6%
Potassium 35mg1%
Carbohydrates 13g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 450IU9%
Vitamin C 0.8mg1%
Calcium 20mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Condiment & Sauces, Ice Cream Recipes, Pudding Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (3)

  1. fitnesshealthforever

    Jul 17, 2019 at 2:04 am

    Thank you Sarah, it’s very nice dish recipe, thank you for sharing your knowledge.

    Reply
  2. Grace

    Jul 9, 2019 at 6:01 am

    Hi Sarah, have you tried making this with coconut cream? We are dairy free but this recipe looks awesome.

    Reply
    • Sarah Pope MGA

      Jul 9, 2019 at 10:52 am

      I haven’t tried making it with coconut cream. I am not a fan of coconut flavor, though, so that is why 🙁 If you try it, let us know how it turns out as there are so many people who love coconut flavor!

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