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This luscious toffee sauce is the perfect indulgence for drizzling over ice cream, cakes, or fresh fruit. Rich and buttery with just the right amount of sweetness, it elevates any dessert effortlessly and is surprisingly simple to make from scratch.
I first made this sauce to top a homemade apple crisp, and ever since, it’s become my go-to for turning everyday desserts into something special that everyone loves.
Ingredients
- One cup unsalted butter: to give the sauce a rich and creamy base choose high-quality butter for the best flavor
- Two cups packed light brown sugar: for that classic deep molasses sweetness light brown sugar melts easily and creates a smooth texture
- Three quarters cup heavy cream: adds luscious creaminess and balances the sugar’s intensity use fresh heavy cream for optimal results
- One teaspoon vanilla extract: for fragrance and a warm sweetness that rounds out the sauce
- A pinch of sea salt: optional but highly recommended to enhance all the flavors sea salt flakes or fine sea salt both work well
Instructions
- Sauté the Aromatics:
- Not applicable for this recipe but always keep your pan clean to avoid any burned sugar residue.
- Melt the Butter and Sugar:
- In a heavy saucepan add the unsalted butter and light brown sugar together. Stir continuously over medium heat to prevent the sugar from sticking or burning on the pan’s bottom. The mixture should melt into a smooth, golden liquid.
- Whisk in the Cream:
- Once the butter and sugar have combined and melted completely pour in the heavy cream slowly. Whisk the mixture briskly until it becomes smooth and fully incorporated.
- Simmer the Sauce:
- Increase to medium heat and cook the sauce for about two to three minutes. You want to see gentle bubbling just as it starts to simmer. Keep stirring constantly so it does not burn or stick.
- Add Vanilla and Salt:
- Remove the pan from heat. Pour in the vanilla extract carefully as the mixture will bubble up vigorously. Add a pinch of sea salt if you like which will also cause a brief bubbling reaction.
- Cool and Thicken:
- Allow the sauce to come to room temperature. As it cools it will thicken and develop even more depth. For thicker sauce refrigerate it and gently rewarm before serving.
My favorite element is definitely the brown sugar. Its molasses undertones give this sauce a complexity that’s more interesting than plain caramel. On a family trip, we poured it over pancakes, and soon enough it became a ritual dessert sauce everyone looked forward to.
Storage Tips
Store your toffee sauce in an airtight container in the refrigerator. It will keep well for up to two weeks. Before serving, warm it gently in a microwave or over a double boiler until pourable. Stir well to restore its silky texture.
Ingredient Substitutions
If you want a dairy-free version, substitute butter with coconut oil and use full-fat coconut milk instead of heavy cream. The flavor will shift slightly, leaning tropical, but it still works beautifully. For a richer vanilla note, use vanilla bean paste in place of extract.
Serving Suggestions
Drizzle this sauce over vanilla ice cream, apple pie, bread pudding, or roasted pears. It pairs wonderfully with nuts like pecans or walnuts sprinkled on top. You can even swirl it into coffee for a decadent mocha twist.
This toffee sauce elevates desserts effortlessly and is a versatile staple you’ll reach for time and again.
FAQs about Recipes
- → What type of sugar works best for this sauce?
Light brown sugar is ideal because its molasses content adds depth and richness to the toffee base.
- → Can I use salted butter instead of unsalted?
Using salted butter will slightly increase the salty flavor, so omit the added sea salt to maintain balance.
- → How do I prevent the sauce from burning during cooking?
Stir constantly while melting butter and sugar in a heavy saucepan to avoid scorching and ensure smooth caramelization.
- → Why add vanilla extract at the end?
Adding vanilla off the heat preserves its delicate aroma and enhances the toffee’s flavor profile without bitterness.
- → How should I store leftover toffee sauce?
Store in an airtight container in the refrigerator for up to two weeks; gently reheat before use to restore smoothness.
- → What is the purpose of the optional sea salt?
A pinch of sea salt balances the sweetness and intensifies the sauce’s rich caramel flavor.