Forget the store bought stuff... this easy toffee sauce recipe is an absolute dream! Lusciously thick, rich and indulgent, it's utterly fabulous.
No preservatives, no light corn syrup... just pure deliciousness!
Why you'll love this toffee sauce recipe
- It's a really easy recipe to make
- Ice cream, cakes, puddings, apple pie... there are so many ways to use it
- Learn the recipe once and you'll come back to it again and again
Equipment needed
- Heavy-bottomed sauce pan – you want a pan with a solid base so that the heat is conducted evenly and that the toffee doesn't burn or become grainy. A cast iron pan is the way to go!
- Mixing bowl – the key item when it comes to mixing up your toffee sauce
How to make toffee sauce
- You need butter, sugar and cream for this recipe.
- Place all the ingredients in a saucepan.
- Melt everything over a low heat until the sugar has dissolved.
- Crank up the heat and let the sauce bubble for a few minutes, then remove from heat and let it cool down. Use where you see fit. Enjoy!
Top Tip
When you first start heating the heavy cream, dark brown sugar and butter in the pan, be sure to stir constantly.
How to use toffee sauce
- Use as a delicious dip for toffee apples
- Pour over vanilla ice cream
- Decorate cakes or cupcakes
- Use as the sauce for sticky toffee pudding!
Variations to this recipe
- Vanilla Toffee Sauce: Add 1 teaspoon of vanilla extract after removing the sauce from heat for a rich vanilla flavor.
- Spiced Toffee Sauce: Add ½ teaspoon of ground cinnamon and a pinch of nutmeg or allspice while cooking for a warm, spiced flavor.
- Boozy Toffee Sauce: Stir in 1-2 tablespoons of rum, bourbon, or whiskey after removing the sauce from heat for an adult twist.
- Salted Toffee Sauce: Sprinkle a pinch of flaky sea salt over the finished sauce for a sweet and salty combination.
- Nutty Toffee Sauce: Stir in ¼ cup of finely chopped toasted nuts (such as pecans, walnuts, or almonds) after the sauce has thickened for added texture and flavor.
Popular Substitutes
Heavy Cream
- Half-and-half: Use in equal amounts for a lighter sauce.
- Evaporated Milk: Use in equal amounts, though the flavor may be slightly different.
- Coconut Cream: Use in equal amounts for a dairy-free option with a hint of coconut flavor.
Dark Brown Sugar
- Light Brown Sugar: Use in equal amounts for a milder flavor.
- White Sugar with Molasses: Combine 1 cup white sugar with 2 tablespoons molasses as a substitute for 1 cup of dark brown sugar.
- Coconut Sugar: Use in equal amounts for a slightly different flavor profile and lower glycemic index.
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Lightly Salted Butter
- Unsalted Butter: Use in equal amounts and add a pinch of salt to taste.
- Ghee or Clarified Butter: Use in equal amounts for a slightly richer flavor.
- Coconut Oil or Vegan Butter: Use in equal amounts for a dairy-free option.
Top tips
- Remember... stir constantly when melting the sugar, butter and cream together.
- Don't use cold cream. You'll get explosive results! Instead, keep the cream out of the refrigerator for 30 minutes to bring it to room temperature or heat it gently beforehand.
What is toffee sauce made of?
Brown sugar, cream and salted butter... that's it!
What does toffee sauce taste like?
Buttery, sweet and with a slight hint of salt, it's absolutely delicious!
Is there a difference between traditional caramel sauce and toffee sauce?
Traditional salted caramel sauce is made using white sugar, while toffee sauce is made with butter and brown sugar.
Why is my toffee sauce grainy?
This usually happens because the sugars in the sauce crystalize during cooking. Sugar crystals can form on the side of the saucepan as the sauce is hot and the side of the pan is cooler. The temperature difference causes the sugar to lose its moisture and reform into a sugar crystal.
To prevent grainy toffee sauce from crystalized sugar, don't stir the sauce too much and if any sugar ends up on the sides of the pan you can use a wet silicone pastry brush to remove them.
A big reason you could end up with crystalized sugar (and, therefore, a grainy toffee sauce) is if you're using a non-stick pan. So, be sure to go with a heavy-bottomed cast iron pan.
How do you fix grainy toffee sauce?
Allow it to cool, add a touch more water to the sauce, and reheat it. The water will act on the sugar crystals, helping them dissolve again.
How do you thicken toffee sauce?
The best way to thicken toffee sauce is with cornstarch.
For every cup of caramel sauce that you need to thicken (roughly 250ml), you need to make a paste using one tablespoon of cold water and one tablespoon of cornstarch.
With the toffee sauce on low heat, stir your cornstarch paste into the mixture and stir. Your sauce should slowly thicken as it heats.
Storage Instructions
- Cool Completely: Allow the toffee sauce to cool completely at room temperature.
- Refrigerate: Transfer the cooled sauce to an airtight container or a glass jar. Store in the refrigerator for up to 1 week.
- Freezing: The toffee sauce can be frozen for longer storage. Pour the cooled sauce into a freezer-safe container, leaving space at the top for expansion. Seal tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Toffee Sauce
Stovetop
- Pour the desired amount of toffee sauce into a small saucepan.
- Heat over low to medium-low heat, stirring occasionally, until the sauce is warmed through and smooth.
- If the sauce is too thick, add a small amount of heavy cream or milk and stir until the desired consistency is reached.
Microwave
- Place the desired amount of toffee sauce in a microwave-safe bowl.
- Heat on medium power in 15-20 second intervals, stirring between each interval, until the sauce is warmed through.
- If the sauce is too thick, add a small amount of heavy cream or milk and stir until the desired consistency is reached.
Always stir the sauce well after reheating to ensure it is smooth and evenly warmed.
More amazing dessert recipes
Sweet tooth? Try these amazing recipes:
- Sticky toffee pudding – use this sauce for a sticky toffee pudding recipe
- Banoffee cheesecake – a classic cheesecake recipe
- Black forest gateaux – pure decadence
- Key lime cheesecake pie – an all-American classic
And Even More Desserts!
Print
📖 Recipe
Toffee Sauce Recipe
- Total Time: 20 minutes
- Yield: 2 cups, 16 portions (2 tbsp per serving) 1x
- Diet: Gluten Free
Description
Whip up a rich and luscious toffee sauce with this easy recipe—perfect for drizzling over desserts, ice cream, or pancakes!
Ingredients
- 1 ⅓ cups heavy cream
- 1 cup dark brown sugar, packed
- ⅔ cup lightly salted butter, cut into pieces
Instructions
- Prepare Ingredients: Measure out all the ingredients before starting. Cut the butter into smaller pieces to help it melt evenly.
- Combine Ingredients: In a medium saucepan, combine the heavy cream, dark brown sugar, and butter.
- Heat Mixture: Place the saucepan over medium heat. Stir the mixture constantly until the butter is completely melted and the sugar is dissolved. This should take about 5-7 minutes.
- Simmer the Sauce: Increase the heat to medium-high and bring the mixture to a gentle boil. Once it reaches a boil, reduce the heat to medium-low to maintain a gentle simmer. Continue to simmer the sauce, stirring occasionally, for about 10-15 minutes. The sauce should thicken and become a rich golden brown color.
- Check Consistency: To check the consistency, dip a spoon into the sauce and let it cool for a few seconds. The sauce should coat the back of the spoon and not run off too quickly.
- Cool the Sauce: Once the sauce has thickened to your desired consistency, remove the saucepan from the heat. Let the sauce cool slightly before serving. It will continue to thicken as it cools.
- Serve: Serve the toffee sauce warm over ice cream, pancakes, waffles, or any dessert of your choice. You can also let it cool completely and store it in an airtight container in the refrigerator for up to a week. Reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boil
- Cuisine: British
Nutrition
- Serving Size: 2 tbsp
- Calories: 153
- Sugar: 14 g
- Sodium: 3.7 mg
- Fat: 11.3 g
- Saturated Fat: 7.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 0.4 g
- Cholesterol: 31.6 mg
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