Luxuriously rich with a deep caramelized flavor, this English Toffee Sauce 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!
Let’s get started!
Place the heavy cream, brown sugar, salt and butter in a medium sauce pan and simmer over medium heat.
Stir frequently and then constantly during the last few minutes to prevent scorching 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.
English Sticky Toffee Sauce
- 1 cup heavy cream
- 1 cup dark brown sugar
- 1/2 cup unsalted butter
- small pinch of salt
- 1 teaspoon quality pure vanilla extract
- Place the heavy cream, brown sugar, butter and salt in a medium saucepan and simmer over medium heat, stir frequently (and constantly during last few minutes) until the sauce thickens and turns dark amber, about 10-12 minutes. 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.