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!
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 of 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!*
🔪 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 (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 (3 grams) - 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 (15 milliliters or 30 mL 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!
Toffee sauce tastes amazing on many things! Try it on some pancakes, popcorn, or dipping fresh fruit into too! Enjoy!
💭 Tips & Notes
- 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.
- 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.
- Adjust your stove heat as needed while cooking. Keep the heat high enough that your sauce thickens, but not too high.
🥡 Storing & Reheating
Fully cool your homemade toffee sauce before storing. Store any unused toffee sauce in an airtight container and refrigerate for up to a month.
Reheating Toffee Sauce
Make sure to allow the toffee sauce to 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.
Reheat larger portions in a saucepan on the stove top 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 out your toffee sauce if needed. Add a splash of heavy cream to thin your toffee sauce if it is too thick when reheating.
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🧁 More Dessert Recipes
- Old Fashioned Raisin Cake - This vintage 9x13 cake recipe is a tried and true dessert that everyone loves!
- Cherry Blueberry Dump Cake - Tart pie cherries and sweet blueberry pie filling combine to make this super easy and extra tasty dessert!
- Blueberry Tart - My homemade fresh blueberry tart is perfect for using up a bumper crop of blueberries!
- Baked Cinnamon Apples - This is a go-to dessert that only takes a few minutes to prep and pop into the oven (and it's amazing over pancakes too)!!
- Apple Curd - This delicious apple curd is an amazing addition to pie bars, cheesecakes, or just spread on some toast!
- Chocolate Peanut Butter Rice Krispies Treats - A classic dessert recipe that combines three faves - Rice Krispies treats, chocolate, and peanut butter!
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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)
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.
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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