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Toffee Sauce

close up shot of a jar of Toffee Sauce with a spoon dipped into the jar
Rich and decadent, this toffee sauce is the perfect way to take your ice cream sundae to over-the-top delicious.
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Table of Contents
  1. TOFFEE SAUCE INGREDIENTS
  2. HOW TO MAKE THIS TOFFEE SAUCE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Who doesn’t love a rich, buttery toffee sauce for the perfect topping on ice cream or other delectable sweet treats? Sweet and ooey-gooey, the deep amber color will make it hard to stop with just a drizzle.

Our hot fudge sauce is another gooey and rich treat for topping your ice cream. Of course, you can’t forget the whipped cream on top!

TOFFEE SAUCE INGREDIENTS

You’ll need:

  • 1 cup unsalted butter
  • 2 cups packed light brown sugar
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of sea salt or sea salt flakes (optional)

SUBSTITUTIONS AND ADDITIONS

BUTTER: You can substitute salted butter for unsalted butter in this easy recipe.

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HOW TO MAKE THIS TOFFEE SAUCE RECIPE

STEP ONE: In a heavy saucepan, melt together the butter and brown sugar, stirring constantly, to prevent the sugar from burning on the bottom of the pan.

STEP TWO: Once the butter and sugar have melted, whisk in the heavy cream until smooth.

STEP THREE: Cook the sauce over medium heat for 2 to 3 minutes, just until it begins simmering. Continue to stir constantly.

PRO TIP:

Stir frequently with a wooden spoon, so you don’t scorch the caramel. 

STEP FOUR: 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). Sauce should be a dark amber color.

PRO TIP:

The vanilla and salt are optional and will change the flavor of the caramel sauce – you can adjust the amounts to your preferred taste.

STEP FIVE: Cool to room temperature. The toffee sauce will thicken as it cools.

PRO TIP:

The toffee sauce thickens as it cools. Once it is completely cool, it will be too thick to pour smoothly. It can be reheated for 10 to 15 seconds at a time in the microwave to make it more pourable.

HOW TO SERVE

The perfect way to serve this sticky toffee sauce is over vanilla ice cream, or really any flavor of ice cream. How about creating a sundae bar with everyone’s favorite ice cream and toppings including chocolate chips, sprinkles, toffee bits, fresh fruit, chopped nuts, whipped cream, caramel sauce, warm hot fudge sauce and a maraschino cherry for the top. 

STORAGE

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.

This English toffee sauce has a rich caramel flavor and beautiful deep amber color. Pouring it over top of your favorite ice cream is the ideal way to enjoy this tasty treat.

FREQUENTLY ASKED QUESTIONS

How long will this great sauce last?

This toffee 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.

Could I use regular milk instead of heavy cream?

I think this would work fine. Your toffee sauce may be ever so slightly less creamy but still delicious.

MORE RECIPES YOU’LL LOVE

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close up shot of a jar of Toffee Sauce with a spoon dipped into the jar

Toffee Sauce

5 from 1 vote
Rich and decadent, this toffee sauce is the perfect way to take your ice cream sundae to over-the-top delicious.
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.

Notes

PRO TIP: Stir frequently with a wooden spoon, so you don’t scorch the caramel. 
 
PRO TIP: The vanilla and salt are optional and will change the flavor of the caramel sauce – you can adjust the amounts to your preferred taste.
 
PRO TIP: The toffee sauce thickens as it cools. Once it is completely cool, it will be too thick to pour smoothly. It can be reheated for 10-15 seconds at a time in the microwave to make it more pourable.

Nutrition

Calories: 3927kcal | Carbohydrates: 437g | Protein: 6g | Fat: 250g | Saturated Fat: 158g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 67g | Trans Fat: 7g | Cholesterol: 733mg | Sodium: 255mg | Potassium: 779mg | Sugar: 428g | Vitamin A: 8297IU | Vitamin C: 1mg | Calcium: 536mg | Iron: 3mg
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