Published on
Toffee Sauce
Homemade toffee sauce has a rich caramelized flavor that is delicious drizzled on all of your favorite sweet treats.
Jump to Recipe
Table of Contents
Luxuriously rich and buttery, this English toffee sauce has a rich caramel flavor and beautiful deep amber color. This homemade toffee sauce is not only surprisingly easy to make in just 10 minutes, but it also tastes incredible on all of your favorite treats.
MORE RECIPES: Chocolate Peanut Toffee | Hot Fudge Sauce | Crockpot Applesauce
Sweet and ooey-gooey, this toffee sauce is the perfect topping on ice cream or other delectable sweet treats. The rich caramelized flavor really enhances every sweet bite!
A favorite way to enjoy this sticky toffee sauce is to pour it over the top of your favorite ice cream flavor. You could even turn it into a sundae by adding more toppings like chocolate chips, sprinkles, toffee bits, fresh fruit, chopped nuts, whipped cream, and a maraschino cherry for the top.
Make all of your treats over-the-top delicious with a drizzle of this rich and decadent toffee sauce. The warm caramelized flavor will make it hard to stop with just a drizzle!
Toffee Sauce Ingredients
- Butter - unsalted butter
- Sugar - light brown sugar
- Vanilla - vanilla extract
- Salt - sea salt or sea salt flakes (optional)
The toffee sauce thickens as it cools. Once it is cool, it can be reheated for 10-15 seconds at a time in the microwave to make it more pourable.
The vanilla and salt are optional and will change the flavor of the caramel sauce. You can adjust the amounts to your preferred taste. You can also substitute salted butter for unsalted butter in this easy recipe.
Toffee sauce can be made ahead of time and stored in individual containers in the freezer so that you have sauce whenever you want to use it. Homemade toffee sauce can be stored in the freezer for up to three months.
How to Make Toffee Sauce
FIRST STEP: In a heavy saucepan, melt together the butter and brown sugar, stirring constantly to prevent sugar from burning on the bottom of the pan.
SECOND STEP: Once the butter and sugar have melted, whisk in the heavy cream until smooth.
THIRD STEP: Cook the sauce over medium heat for 2 to 3 minutes, just until it begins simmering. Continue to stir constantly.
FOURTH STEP: Remove from heat and carefully stir in the vanilla extract (mixture will bubble up) and a pinch of salt, if desired (mixture will bubble up for a moment and then subside).
FIFTH STEP: Cool to room temperature, toffee sauce will thicken as it cools.
How long will this toffee sauce last?
This yummy sauce can be kept in the fridge for up to two weeks or in the freezer for up to three months.
Why is my toffee sauce grainy?
When sugar crystals form on the sides of the pan before they’re completely dissolved, they can crystalize and fall back into the toffee mixture causing it to be grainy. To prevent this be sure the sugar is dissolved. You also want to stir your sauce frequently with a wooden spoon, so you don’t scorch the caramel.
Could I use regular milk instead of heavy cream?
We think this would work fine. Your toffee sauce may be ever so slightly less creamy but it should still be delicious.
How to Store Toffee Sauce
IN THE FRIDGE: Store this easy sauce in an airtight container or a mason jar with a lid. It will stay fresh in the refrigerator for up to two weeks.
IN THE FREEZER: You can freeze this butter toffee sauce recipe in a freezer-safe sealed container for up to three months. Consider freezing in smaller portions so you can take out just as much as you want.
Toffee Sauce
Homemade toffee sauce has a rich caramelized flavor that is delicious drizzled on all of your favorite sweet treats.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 pint
Ingredients
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch sea salt or sea salt flakes optional
Instructions
- In a heavy saucepan, melt together the butter and brown sugar, stirring constantly to prevent sugar from burning on the bottom of the pan.
- Once the butter and sugar have melted, whisk in the heavy cream until smooth.
- Cook the sauce over medium heat for 2 to 3 minutes, just until it begins simmering. Continue to stir constantly.
- Remove from heat and carefully stir in the vanilla extract (mixture will bubble up) and a pinch of salt, if desired (mixture will bubble up for a moment and then subside).
- Cool to room temperature, toffee sauce will thicken as it cools.
Nutrition
Calories: 3918kcal | Carbohydrates: 437g | Protein: 8g | Fat: 249g | Saturated Fat: 158g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 64g | Trans Fat: 7g | Cholesterol: 690mg | Sodium: 235mg | Potassium: 815mg | Sugar: 433g | Vitamin A: 8297IU | Vitamin C: 1mg | Calcium: 538mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @bestblogrecipes
Leave a Comment