Name: Toffee Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Australian
Ingredients: 110g (1 stick) unsalted butter; 250 g (1 1/2 cup) light brown sugar or light muscovado sugar; 275 g (3/4 cup) golden syrup or light corn syrup (see Kitchen Notes); 250 ml (1 cup) double cream (heavy cream); 1/2 teaspoon vanilla extract

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A decadent and easy homemade Toffee Sauce, delicious served with pancakes or ice-cream. Make this from scratch in less than 10 minutes!

This is a recipe I think everyone should have up their sleeves. This delicious Toffee Sauce goes beautifully with my Easy Fluffy Pancakes, Quick & Easy Waffles, or ice-cream.

To make it a salted toffee sauce (or salted caramel), simply add a good pinch or two of fleur de sel or Maldon sea salt flakes.

Toffee Sauce

★★★★★

5 from 2 reviews

Author: Thanh | Eat, Little Bird
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 minutes
Yield: 1 to 1 1/2 cups
Category: Dessert
Method: Stove
Cuisine: Australian

A decadent and easy homemade Toffee Sauce, delicious served with pancakes or ice-cream. Make this from scratch in less than 10 minutes!

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Ingredients

110g (1 stick) unsalted butter
250 g (1 1/2 cup) light brown sugar or light muscovado sugar
275 g (3/4 cup) golden syrup or light corn syrup (see Kitchen Notes)
250 ml (1 cup) double cream (heavy cream)
1/2 teaspoon vanilla extract

Instructions

Mix together all of the ingredients in a medium saucepan.
Place the saucepan over high heat.
Stir until the butter and the sugar has dissolved.
Bring the mixture to the boil and cook for about 5 minutes, stirring regularly until it is smooth and has thickened in texture.
Pour the sauce into a small jug.
The sauce will thicken as it cools.

Kitchen Notes

Keep any leftover sauce in the fridge in a glass jar.

To reheat, simply spoon the cold sauce into a small saucepan and heat gently until it is warm.

Golden syrup has a distinct taste which, I think, is hard to substitute. However, a common substitute in the US is light corn syrup.

Nutrition

Serving Size: 1
Calories: 239
Sugar: 20.3g
Sodium: 119.1mg
Fat: 10.2g
Carbohydrates: 37.9g
Fiber: 1.6g
Protein: 2.6g
Cholesterol: 1.4mg

12 comments

Carrie 21 June 2011

Drooooool! I can never get enough of looking at this photo! The colour of that toffee sauce is just perfect. Hate an anaemic looking toffee sauce! Always good to compare recipes, you do it for us and we’ll salivate!!!

eatlittlebird 21 June 2011

Hi Carrie! I highly recommend this Toffee Sauce! It’s actually rather great to have in the fridge for those moments when you need to put together a dessert quickly. It goes without saying that it’s heavenly on ice-cream!

Mandy Cumberland 17 July 2011

Oh, I think I have died and gone to heaven! How long do you think that toffee sauce would last in the fridge for?

eatlittlebird 18 July 2011

Hi Mandy! According to Rachel Allen, the toffee sauce keeps “for ages” in the fridge. I kept a jar in the fridge for up to 1 month and it was ok – it’s loaded with sugar so I guess it will never go off! To serve, I just reheat it on the stove but I guess you can also microwave it. I don’t think it’s worth making a small batch of this – just make the full recipe and you will be grateful later to have some in the fridge 😉
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kat 18 July 2011

I can’t wait to try the toffee sauce! Oh my goodness, it all looks so yummy! Have you tried cinnamon swirl pancakes? I did a post on it, please check it out and let me know what you think! I’m new to this blogging thing and I love checking out fellow foodie blogs
http://shecooksandheeats.wordpress.com/2011/07/13/cinnamon-swirl-pancakes/

eatlittlebird 18 July 2011

Hi Kat – The toffee sauce is really divine! It’s really decadent on pancakes, but it’s worth trying 🙂 It’s particularly delicious with ice-cream when you need to jazz up something simple for dessert.
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