My easy recipe for Sticky Toffee Sauce will take you less than 15 minutes to prepare and uses just 5 ingredients. You will find many ways to use this easily made sauce that is smooth, sweet, creamy and so delicious.
Why we love this recipe:
This is a sauce that can be made at short notice and served in a variety of ways. It is delicious with Gluten-Free Date Pudding, cakes, ice cream, pancakes or waffles. Or, have some fun with friends and serve as a warm dipping sauce for a fruit platter.
We love Sticky Toffee Sauce because:
- It is quickly and easily made from ingredients that you may already have on hand.
- You just add all the ingredients to one saucepan, stir together, bring to a boil and simmer for two minutes. It could not be easier!
- No special equipment is required – you do not need a candy thermometer to make this Toffee Sauce.
- It has a rich, luscious, toffee flavour and a silky-smooth texture.
- A scoop or two of our No Churn Vanilla Ice Cream becomes even more delicious with some Toffee Sauce drizzled over it.
- With the addition of a few sea salt flakes, you have a Salted Toffee Sauce.
- It is easy to double the recipe.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Light brown sugar – adds sweetness, colour and caramel flavour.
Thickened cream – also known as whipping cream or heavy cream, it has a milk fat percentage of at least 35%.
Vanilla extract – use good quality, naturally extracted from the vanilla bean, not a synthetically flavoured essence.
Butter – to add richness and silkiness. I use unsalted as I like to add some salt to the sauce.
Sea salt flakes – optional, but works so well with the delicious Toffee Sauce.
Step by step instructions:
- Combine the sauce ingredients in a small saucepan over medium heat.
- Cook, stirring often, to dissolve the sugar. When the sugar dissolves, bring the sauce to the boil. Reduce the heat to medium-low, so the sauce doesn’t boil over, and simmer for 2 minutes.
Tips for success and FAQs:
This Sticky Toffee Sauce is so delicious that it is worth making a batch and storing some in individual containers in the freezer. That way, you have a sauce that you can bring out at short notice to pour over a cake, pancakes or ice cream. If frozen in individual portions, you can use just as much as you want.
Store it in an airtight container in the fridge for up to 4 days. Stir it well as you reheat it.
Be sure that the sauce is cold before storing. Store it in airtight, freezer-safe containers for up to 3 months. Leave a small gap at the top of the containers as the sauce will expand as it freezes. Be sure to label and date it as it can be difficult to identify frozen items. To use it, defrost it ideally in the fridge, but if you don’t have the time, on the kitchen bench.
Reheat in a saucepan on the stove over low heat. Alternatively, use a microwave in 20 second increments, stirring in between, until it is warm, being careful to not burn it.
More delicious recipes for you to try:
Here are some more of our favourite sweet sauce recipes for you to try:
Discover the many ways in which you can use and enjoy this very easy Sticky Toffee Sauce. It will turn a simple dessert or cake into something special and is a guaranteed crowd-pleaser. You can have it on the table in less than 15 minutes!
- 200 g (1 cup) light brown sugar
- 100 ml (⅓ cup + 1 tbsp) heavy/whipping cream See Notes 1 and 2
- 1 teaspoon vanilla extract See Note 3
- 125 g (½ cup) unsalted butter
- ½ teaspoon sea salt flakes (optional)
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Add the brown sugar, cream, vanilla extract and butter to a small saucepan. Over medium heat, stir with a wooden spoon until the sugar dissolves.
- Bring to a boil, then reduce the heat to low and simmer for 2 minutes. Be careful when stirring the hot sauce. Add salt flakes if using, or sprinkle some on as you are serving.
- The Toffee Sauce will thicken as it cools. If making in advance, reheat for serving.
- Whipping cream – also known as thickened cream or heavy cream, has a milk fat percentage of at least 35%.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
- Use vanilla which is naturally extracted from the bean and avoid those which are artificially flavoured.
- Please note, the nutritional information is based on the entire quantity of sauce. It does not include what the sauce is served with.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.