English Toffee Sauce
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Luxuriously rich with a deep caramelized flavor, this English Toffee Sauce recipe is super easy to make and your taste buds will thank you over and over again!
Few things are as irresistible as an oozing toffee sauce. Luxuriously rich with deep caramelized flavor, if you can resist eating this with a spoon or your fingers you will thoroughly enjoy it served over your desserts.
Drizzle this English toffee sauce over your cakes, ice cream, fresh fruit, add it to your fruit crumbles and crisps, or a dollop to your waffles or anything else your heart desires!
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 before increase the temperature to a low simmer and then avoid stirring as much as possible until the toffee sauce begins to turn color.
Let’s get started!
Place the heavy cream, brown sugar, salt and butter in a medium sauce pan over medium heat and let the brown sugar dissolve completely, stirring as little as possible to avoid the sugar granules from splashing up the sides of the pan (this will result in a grainy toffee sauce). Once it’s dissolved increase the temperature to medium high.
Avoid stirring too much during the initial stages until the sauce begins to turn color. Increase the frequency of stirring as the sauce gets browner to prevent burning. Continue until the sauce is thickened and a dark amber.
How dark and how thick you let it get is a matter of personal preference. The darker and thicker, the deeper the flavor. I like it dark and thick. When I scrape the bottom of the pan with a spoon and a trail is left behind, that’s the thickness I prefer. But you can stop simmering earlier than this if you prefer a thinner and lighter sauce.
Remove from heat and stir in the vanilla extract.
Let it cool a few minutes and serve warm or let it cool completely and store the English Toffee Sauce in a sealed container in the fridge for up to a month. If it’s too thick, reheat it with a little heavy cream and/or butter.
Enjoy!
English Sticky Toffee Sauce
Ingredients
- 1 cup heavy cream
- 1 cup dark brown sugar
- 1/2 cup unsalted butter
- small pinch of salt
- 1 teaspoon quality pure vanilla extract
Instructions
- Place the heavy cream, brown sugar, salt and butter in a medium sauce pan over medium heat and let the brown sugar dissolve completely, stirring as little as possible to avoid the sugar granules from splashing up the sides of the pan (this will result in a grainy toffee sauce). Once it's dissolved increase the temperature to medium high. Avoid stirring too much during the initial stages until the sauce begins to turn color. Increase the frequency of stirring as the sauce gets browner to prevent burning. Continue until the sauce is thickened and a dark amber. Remove from heat and stir in the vanilla extract.If the sauce thickens too much or if leftovers are too thick, add a little extra butter and/or heavy cream and reheat.
- Makes about 1 3/4 cups. Store in the refrigerator for up to a month.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
