Easy Toffee Sauce

Toffee sauce poured from a white saucepan into a glass jar.

5 from 1 vote

Made with just five ingredients in under ten minutes, this easy to make English Toffee Sauce should be a staple in your household.

Prep Time5

Cook Time10

Course: Sauces

Cuisine: British

Servings: servings

Calories: 134kcal

Author: Emma Duckworth

Equipment

Heavy based saucepan

Ingredients

240 ml double cream (heavy cream)
135 g brown sugar, firmly packed or light brown sugar
110 g unsalted butter
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon flaked sea salt

Instructions

Add all the core ingredients to the pan. Add the brown sugar, butter and cream to a medium saucepan set over medium-low heat.
Melt the sugar and butter. Whilst stirring continuously, let the butter gradually melt, the sugar dissolves and the cream warms up until the mixture is emulsified well.
Increase the heat for the sauce to thicken. Once the butter, sugar and cream have fully emulsified then increase the heat to medium and bring the sauce to a bubble for 2-3 minutes until the sauce has thickened.
You'll know that the toffee sauce is thick enough when it coats the back of a spoon
Add the vanilla and salt. Remove the toffee sauce from the heat and stir in the vanilla bean paste and flaked salt. Mix in well. Pour the sauce into a bowl or glass jar. The sauce will thicken as it cools.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Quantity: The ingredients make approximately 360ml/1.5 cups of toffee sauce.

To store: Cool the toffee sauce fully to room temperature before refrigerating it in an airtight jar or sealable container for up to 2 weeks.

To freeze: Once cooled to room temperature, spoon sauce into individual portions into sealable containers and freeze for up to two months. Thaw at room temperature.

TIP 1: Use room temperature cream otherwise the sauce can seize.

TIP 2: Use soft butter so that it melts quicker and emulsifies better.

TIP 3: Heat the sauce on low so that the sugar can fully dissolve to avoid a grainy sauce.

TIP 4: Keep stirring all the time so the sauce heats and thickens evenly and doesn't catch on the bottom of the pan.

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