Toffee sauce is an irresistible addition to all kinds of bakes and desserts – perfect over ice cream, waffles, crêpes, pancakes, cheesecakes, apple pies… the list goes on. It’s similar to caramel sauce, but much simpler to make (and prepared differently – caramel requires melting sugar first). This is a basic, foolproof recipe made with just a few ingredients. Give it a try and don’t forget to share your results!
Ingredients for toffee sauce:
- 1 cup (250 ml) demerara sugar
- 125 ml double cream
- 120 g butter
- a pinch of salt
- 1 teaspoon vanilla extract or paste (optional)
Place the sugar, cream, and butter in a medium saucepan. Stir and bring to the boil. Reduce the heat to low and simmer for 2 – 3 minutes, stirring frequently, until the sauce thickens to your desired consistency (keep in mind it will thicken further as it cools). Stir in the salt and vanilla. Do not cook for too long, or the sauce may turn into fudge.
Pour into a jar or jug and serve.
The toffee sauce can be stored in the fridge for up to 7 days. Reheat gently in the microwave before serving to restore its pourable consistency.
Enjoy!
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