Name: Toffee Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: British
Ingredients: 200ml (7oz) double cream; 200g (7oz) soft dark brown sugar; 100g (3½oz) unsalted butter; 1 vanilla pod or ½ tsp vanilla extract

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Introduction

This rich and creamy toffee sauce is the perfect indulgence to drizzle over desserts like ice cream, puddings, or pancakes. Made with simple ingredients and a touch of vanilla, it offers a deep caramel flavor that’s easy to make at home.

A rich, dark chocolate dessert with a shiny, smooth chocolate glaze covering a soft, rounded mound sits in the center of a white plate, with glossy chocolate sauce drizzled artfully around it. Behind the main dessert, there are two pale cream-colored ice cream scoops with thin chocolate streaks on top, placed slightly apart. The white plate rests on a white marbled surface, giving a clean and elegant look that highlights the deep colors of the chocolate and cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200ml/7oz double cream
200g/7oz soft dark brown sugar
100g/3½oz unsalted butter
1 vanilla pod or ½ tsp vanilla extract

Instructions

Step 1: Place the cream, sugar, and butter in a saucepan over medium heat and let the sugar dissolve completely. Use a deep pan to prevent bubbling over, and handle carefully as boiling sugar is extremely hot.
Step 2: Avoid stirring to prevent sugar splashing and graininess. Instead, gently swirl the pan in a circular motion. Once the sugar has dissolved, increase the heat to medium-high, continuing to swirl gently without stirring until the sauce darkens.
Step 3: As the sauce bubbles and turns brown, begin stirring gently to prevent burning. Be cautious, as the sauce is very hot.
Step 4: If using a vanilla pod, slice it lengthways and scrape out the seeds with a knife. If using vanilla extract, have it ready to add.
Step 5: Continue stirring until the sauce thickens to coat the back of a spoon and reaches a dark brown color. Remove from heat and stir in the vanilla seeds or extract. Let cool, then store in the fridge until ready to use.

Tips & Variations

For extra depth, try adding a pinch of sea salt to make salted toffee sauce.
If you prefer a smoother sauce, pass it through a fine sieve after cooking to remove vanilla pod bits.
Use light brown sugar for a milder flavor or substitute with muscovado sugar for a richer taste.

Storage

Store the toffee sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently in a saucepan or microwave before serving, stirring well to restore its smooth texture.

How to Serve

The image shows a close-up of a rich chocolate dessert placed on a white plate with a white marbled texture surface. The dessert has a deep dark brown color with a glossy texture, covered in thick chocolate sauce that cascades over its sides. Behind it, there are two scoops of pale cream-colored ice cream, each drizzled lightly with more chocolate sauce, which is also artistically spread around the plate in thin, flowing lines and small pools. The overall focus is on the shiny, moist chocolate dessert in the foreground with the ice cream softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make toffee sauce without a vanilla pod?

Yes, you can use ½ teaspoon of vanilla extract as a convenient and flavorful substitute for the vanilla pod.

Why should I avoid stirring initially?

Stirring too early can cause the sugar to splash up the sides of the pan and crystallize, resulting in a grainy sauce. Gently swirling the pan helps dissolve the sugar evenly without this issue.