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!
Easy Homemade Toffee Sauce
A sticky, creamy English toffee sauce is one of my all-time favorite ice cream toppings! It's 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.
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🥘 Ingredients
All you need is a handful of simple ingredients. Everything is on the baking aisle besides butter and cream!
- Butter - 1 ½ cups of unsalted which equals 3 sticks.
- Light Brown Sugar - 3 cups packed.
- Heavy Cream - ⅔ cup of heavy cream
- Light Corn Syrup - ¼ cup of light corn syrup.
- Salt - ½ a teaspoon of kosher or table salt.
- Vanilla Extract -1 tablespoon or you can use 2 tablespoons of bourbon.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
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!
- Combine ingredients. Measure your sauce ingredients ( 1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ¼ cup corn syrup, 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.
- Thicken. Once your toffee sauce reaches a boil, reduce heat to maintain a low rolling boil for 3-4 minutes, or until thickened.
- 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.
Toffee sauce tastes amazing on many things! Try it on some pancakes, popcorn, or fresh fruit! Enjoy!
💭 Angela's Tips & Recipe Notes
- 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.
- Storing: Store any unused toffee sauce in an airtight container and refrigerate for up to a month.
- Let it come to room temperature before reheating. Your toffee sauce will be firm when refrigerated so bring it to room temperature a bit before portioning to reheat and use later.
- Reheating: Reheat larger portions in a saucepan on the stovetop, or small individual portions in the microwave at a lower 50% power setting in short 15-20 second intervals.
- Thin out your toffee sauce if needed. Add a splash of heavy cream to thin your toffee sauce if it is too thick when reheating.
🧁 More Dessert Recipes
- Old Fashioned Raisin Cake
- Cherry Blueberry Dump Cake
- Blueberry Tart
- Baked Cinnamon Apples
- Apple Curd
- Chocolate Peanut Butter Rice Krispies Treats
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📋 Recipe
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)
Instructions
Toffee Sauce
- Measure your sauce ingredients (butter, light brown sugar, heavy cream, corn syrup, and 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.1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ¼ cup light corn syrup, ½ teaspoon salt
- 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 vanilla (or bourbon) and allow the toffee sauce to cool slightly before serving.1 tablespoon vanilla extract
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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