This quick homemade toffee sauce comes together in minutes, no thermometer required, and uses just four ingredients. It’s smooth, buttery, and ideal for drizzling over ice cream, brownies, cakes, or any dessert that needs a warm touch.
Equipment
- Medium Pot
- Whisk
- Spatulas
- Measuring Cups
- Measuring Spoons
Ingredients
- ½ cup unsalted butter cubed
- 1 cup light brown sugar packed
- ¾ cup heavy cream
- ½ tsp salt
Instructions
- Add butter to a medium pot and place it on the stove over medium heat
- Once melted, stir in brown sugar and bring to a gentle boil. Whisking constantly for 2–3 minutes
- Slowly pour in the cream, whisking continuously for more 4 minutes. It will start to get bubbly, so whisk carefully
- Remove from the heat and whisk in the salt
- Leave to cool in the pot until it’s a pourable (like a warm caramel) but not runny consistency. Use immediately or store in a jar in the fridge for up to a week, or in the freezer for up to 3 months
- Enjoy!
Notes
*To reheat chilled toffee sauce, place it in a microwave-safe bowl, then microwave for 10 seconds, stir, and repeat until it’s just warm and runny. You can also place it in a pot on the stove over low heat, stirring until pourable (don’t let it boil!). If your toffee seems too thick after chilling, whisk in a splash of cream to get that desired consistency.
