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! Drizzle it over your desserts – everything from cakes, pastries, puddings, waffles, and ice cream!
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.
English Toffee Sauce Recipe
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 homemade 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!
For more homemade dessert sauces be sure to also try my:
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English 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 where it will keep for up to a month.
Nutrition
Originally published on The Daring Gourmet December 28, 2018
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!
Why did my toffe become so buttery? There was butter still floating after I did the toffe
Hi Rose Marie, that’s a common occurrence and often happens from inconsistent temperatures – either heating it up too fast or adjusting the temperature during the cooking process.
Delicious but when do you add the vanilla? After you remove from heat or do you boil together?
Hi Theresa, sorry for the confusion – stir it in very last after you remove the finished sauce from the heat.
Does this thicken up as it cools? I plan to use as a cake filling. I cooked it until it got a nice color as stated, but it isn’t thick. I don’t want to overcook it so I stopped hoping it thickens up like in your picture when it cools! It is delicious!
Hi Meredith, I’m so glad you enjoyed it, thank you! How thick it gets is directly related to how long you cook it (the longer you cook it, the thicker it will be when cooled). I’d recommend using a candy thermometer, that way you can gauge the thickness outcome.
Hi Kimberly
Any chance you could convert them measurements into Uk equivalent, as I know your cup and teaspoon sizes are different across the pond.
Hi David, if you scroll down to the recipe box, directly under the list of ingredients you’ll see “US Customary – Metric” in blue. If you click on “Metric” it will automatically convert everything. Happy cooking!
I’ve tried making this but it is going grainy.. how do I stop this happening?
Hi David, that’s caused by undissolved sugar crystals splashing up the sides of the pan and then falling back into the toffee sauce. Allow the brown sugar to dissolve completely before stirring too much to prevent the splashing.
I, too, learned to make it Kavita’s way. Usually good but occasionally scorched the sugar (not good). Yours is not only easier, it’s perfection every time. Thank you for the expert tip to make this fabulous sauce. 😍
Thanks so much, Hugo, I appreciate the feedback!
A-Ma-Zing!!! I didn’t have the patience or time to really cook it down. But it was superb. My guests asked for the recipe and think I’m a domestic goddess lol!!
Fantastic, Mikki, I’m so glad it was a hit, thank you!
I have learned to make toffee sauce in a different
way with sugar to caramelize then adding butter and lastly cream but this seems to be very easy ..let me make and find out.
Even if you don’t cook it to hard crack stage, this stuff is still crack. Truly wonderful toffee sauce!
Lol, Lynn, I’m so glad you enjoyed it, thank you!
If you cook this for longer, will it get hard & crunchy like normal toffee?
Hi Aiden, yes, if you cook it to hard crack stage (300F).