Toffee Sauce

Toffee sauce is between caramel and butterscotch. Its has that dept of flavor that comes from brown sugar and the creaminess of butter. Rich, elegant, decadent.

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Toffee Sauce

Planning

  • Prep Time:

    5 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    30 minutes

  • Servings:

    8 servings or 1 cup

Preparation

  • Materials

    Melting Pot
    Stirring spoon

  • Prep

  • Oven/Stove

  • Shopping List

    Brown Sugar, Light
    Butter
    Sea Salt
    Heavy Cream or Sweetened Condensed Cream
    Vanilla

Ingredients & Steps

  • Ingredients

    Light Brown Sugar 200g = 1 cup
    Butter 15g = ½ oz or 4 tbsp
    Sea Salt 1 tsp, or to taste
    Heavy Cream or Sweetened Condensed Cream
    Vanilla - 1tbsp or 2 beans

  • Steps

    STEP 1: Thoroughly dissolve the sugar and salt in warm cream and melted butter over medium heat slowly while stirring constantly before bringing it to a boil.STEP 2: When the sugar is dissolved, increase to medium high, then high heat gradually bringing the cream to a low boil while stirring. STEP 3: When the sweet cream starts to bubble, reduce to medium and cook for 1 minute.STEP 4: Reduce the heat to low. Continue cooking on low while stirring until it thickens (about 1-2 minutes). Continue to scrape down the sides and bottom of the pan while you heat and whisk. STEP 5: When it’s thick enough to coat the back of a spoon, remove from heat and stir in the vanilla. Serve on dessert or store for later.Note: During all of this stir with a whisk (and spoon or spatula) continuously and don’t slosh any on the sides. Keep the sides clean, scraping down as needed. You don’t want any crystallization forming and making your smooth toffeel sauce grainy. 

Notes

FLAVORING
Dark liquors work well with this flavor, especially bourbon and run. Add 1 tbsp liquor as the mixture is thickening.

PAIRING
The flavor pairs very well with nuts be it pecan, walnut, or hazelnut. Toast your nuts lightly in the oven - it really enhances the flavor. The flavor pairs very well with nuts be it pecan, walnut, or hazelnut. Toast your nuts lightly in the oven - it really enhances the flavor. Serve over ice cream, brownies, blondies, apple pie, peach pie, sweet potato souffle and pecan or walnut toppings, or praline. Drizzle on marshmallows topping desserts. Add whipped cream or meringue on your desserts with the caramel drizzle for more decadent, mouth-watering flavor. Delicious drizzled over cinnamon buns.

SERVING
Drizzle over desserts, cakes, brownies, blondies, ice cream. Sprinkle toasted, chopped nuts and crown your dessert with whipped cream.

STORING
Store in an airtight container in the refrigerator up to two weeks. Warm it a little to loosen it up to use it.

TIPS
It will thicken more if you continue whisking over low heat as water evaporates. It will also thicken then it cools, so keep that in mind.

Do not let it form crystals on the sides of the pan while heating.

Also to prevent graininess and improve smoothness make sure all the sugar is dissolved. Using sugar syrup or cane syrup is one way facilitate this (you still have to be careful of crystals on the sides!) This is why I like to dissolve the sugar in warm milk slowly while stirring and bringing it to a boil. Then reduce to medium heat and add in melted butter.

TROUBLESHOOTING
f you get crystals in your caramel sauce it will be grainy. You can pour it through a sieve to remove crystals. If it is still slightly grainy return to heat in a clean pan to dissolve those crystals and this time keep any residue off the sides of the pan. This often happens if you liek to swirl the sauce in the pot or pan over heat (doesn’t it look pretty? - Don’t do that!) You don’t want any at all sloshing on the sides - keep the liquid caramel level in the pot.

VARIATIONS
Use whole milk or half & half, rather than cream if you want lighter, thinner sauce.

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