Salted toffee sauce

Toffee sauce

Name: Toffee sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Cuisine: British
Ingredients: 300ml pot double cream; 85g butter diced; 100g light muscovado sugar; ½-1 tsp sea salt flakes

Sarah Cook

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Serves 10

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.5 ratingsRate

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A pinch of sea salt really complements the luxurious taste of silky caramel - this homemade toffee sauce will work with lots of different desserts

Freezable

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Test kitchen tips for making the perfect toffee sauce:

A pinch of sea salt really brings out the rich, buttery flavour of the toffee sauce, but you can adjust the amount to suit your own taste - start with a little and add more if you like it saltier.
For a little twist, try stirring in a splash of vanilla extract or a tablespoon of dark rum at the end of cooking for extra depth of flavour.
We love drizzling warm toffee sauce over ice cream, sticky toffee pudding, pancakes or sliced bananas. It also makes a delicious dip for apple slices or a luxurious addition to swirl through hot chocolate.
If you have any sauce left over, it keeps well in the fridge for a few days – just gently reheat in a pan or microwave (in short bursts) and stir before serving.

Ingredients

Nutrition

Units:

MetricUS

300ml pot double cream
85g butter

diced
100g light muscovado sugar
½-1 tsp sea salt

flakes

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Nutrition: per serving

kcal252
fat23g
saturates14g
carbs11g
sugars11g
fibre0g
protein1g
salt0.4g

low

Method

step 1

Put the cream, butter and sugar in a saucepan. Melt together, then bubble, stirring, until toffee-coloured and saucy. Add salt to taste. Serve warm.

Recipe from Good Food magazine, November 2012

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A star rating of 5 out of 5.5 ratings

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