Toffee Sauce
Serves: 1 to 1.5 cups
A decadent and easy homemade Toffee Sauce, delicious served with pancakes or ice-cream. Make this from scratch in less than 10 minutes!
Ingredients
- 110 g (1 stick) unsalted butter
- 250 g (1 ½ cup) light muscovado sugar, or light brown sugar
- 275 g (¾ cup) golden syrup, or light corn syrup, see Kitchen Notes
- 250 ml (1 cup) double cream, (heavy cream)
- ½ 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.
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OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.