English toffee sauce is delightfully rich and delicious with a warm, caramelized flavor that tastes fabulous on all your favorite sweets and treats. Making your own homemade toffee sauce from scratch is surprisingly easy and only takes 15 minutes. It's the perfect topping for luscious cakes, cheesecake recipes, ice cream sundaes, and more.
Drizzle your toffee sauce over vanilla ice cream, an apple crisp, homemade waffles, buttermilk vanilla pancakes, and more.
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A sticky, creamy English toffee sauce is one of my all-time favorite ice cream toppings. Its rich, caramelized flavor really makes you slow down and enjoy every bite.
When I discovered how simple it was to make at home, let me tell you, I was in sweet tooth heaven and everything there was drizzled with toffee sauce. Try it yourself, your sweet tooth will thank you.
🥘 Ingredients
- Butter - I always use unsalted butter to make toffee sauce. If using salted, omit the salt in the recipe.
- Brown Sugar - I used light brown sugar, but dark will work as well.
- Heavy Cream - Heavy cream, or whipping cream, contains at least 35% milk fat.
- Light Corn Syrup - Corn syrup is an invert sugar, which helps to keep the brown sugar from crystallizing. You could try a corn syrup substitute, but the real thing makes the best toffee sauce!
- Salt - A small amount of kosher or table salt.
- Vanilla Extract -Use pure vanilla extract, or you can use 2 tablespoons of bourbon.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Toffee Sauce
You'll be surprised at how easy it is to make your own toffee sauce from scratch. Get out a large saucepan and a large spoon for mixing.
This recipe makes about 18 servings of toffee sauce.
Step 1: Combine ingredients. Measure your sauce ingredients (1½ cups butter (340 grams), 3 cups light brown sugar (660 grams), ⅔ cup heavy cream (158 milliliters), ¼ cup corn syrup (59 milliliters), and ½ a teaspoon salt - reserve the vanilla) into a large saucepan, heat over medium-high, and bring to a low boil.
*While heating you should stir only occasionally to help dissolve the brown sugar and to prevent any burning.
Step 2: Thicken. Once your toffee sauce reaches a boil, reduce heat to maintain a low rolling boil for 3-4 minutes or until thickened.
Step 3: Cool. When the sauce reaches a good thickened consistency that clings to your spoon, remove it from the heat. Stir in your 2 tablespoons of vanilla (or bourbon) and allow the toffee sauce to cool slightly before serving.
🍨 What To Serve Toffee Sauce With
This is a big batch of sauce that will work very well for serving over ice cream, sundaes, cake, cheesecake, and more as well as dipping fruit into. Bread pudding is another personal favorite to pair with this sauce.
💭 Angela's Pro Tips & Recipe Notes
- Use the right saucepan. Use a heavy-bottomed saucepan for best results when making toffee sauce. These pans conduct the heat better and will be less likely to burn your toffee.
- Avoid grainy sauce. Make sure that your sugar is fully dissolved while the sauce is heating. You may end up with a grainy toffee sauce if the sugar hasn't fully dissolved.
- Don't burn the sauce. Adjust your stove heat as needed while cooking. Keep the heat high enough that your sauce thickens, but not too high.
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🥡 Storing & Reheating
Fully cool your homemade toffee sauce before storing it. Store any unused toffee sauce in an airtight container and refrigerate for up to a month.
Reheating
Make sure to allow the toffee sauce to come to room temperature before reheating. It will be firm when refrigerated so bring it to room temperature a bit before portioning to reheat and use later.
Reheat larger portions in a saucepan on the stovetop until heated to your satisfaction. Alternatively, you can reheat small individual portions in the microwave at a lower 50% power setting in short 15-20 second intervals.
Thin it out if needed. Add a splash of heavy cream to thin your toffee sauce if it is too thick when reheating.
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📖 Recipe Card
English Toffee Sauce (Easy 15-Minute Dessert Sauce!)
Ingredients
Toffee Sauce
- 1 ½ cups butter (unsalted - 3 sticks)
- 3 cups light brown sugar (packed)
- ⅔ cup heavy cream
- ¼ cup light corn syrup
- ½ teaspoon salt
- 1 tablespoon vanilla extract (or 2 tablespoons of bourbon)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Toffee Sauce
- Measure your sauce ingredients (1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ¼ cup light corn syrup, and ½ teaspoon salt - reserve the vanilla) into a large saucepan, heat over medium-high, and bring to a low boil. While heating you should stir only occasionally to help dissolve the brown sugar and to prevent any burning.
- Once your toffee sauce reaches a boil, reduce heat to maintain a low rolling boil for 3-4 minutes, or until thickened.
- When the sauce reaches a good thickened consistency that clings to your spoon, remove it from the heat. Stir in your 1 tablespoon vanilla extract (or bourbon) and allow the toffee sauce to cool slightly before serving.
Notes
- This is a big batch of toffee sauce that will work very well for serving over ice cream, sundaes, cake, cheesecake, and more as well as dipping fruit into.
- Store any unused toffee sauce in an airtight container and refrigerate for up to a month.
- Your toffee sauce will be firm when refrigerated so bring it to room temperature a bit before portioning to reheat and use later.
- Reheat larger portions in a sauce pan on the stove top, or small individual portions in the microwave at a lower 50% power setting in short 15-20 second intervals.
- Add a splash of heavy cream to thin your toffee sauce if it is too thick when reheating.
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