Rich and decadent, this toffee sauce is the perfect way to take your ice cream sundae to over-the-top delicious.
- 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)
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.
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.
Sodium: 255mgCalcium: 536mgVitamin C: 1mgVitamin A: 8297IUSugar: 428gPotassium: 779mgCholesterol: 733mgCalories: 3927kcalTrans Fat: 7gMonounsaturated Fat: 67gPolyunsaturated Fat: 9gSaturated Fat: 158gFat: 250gProtein: 6gCarbohydrates: 437gIron: 3mg