Jump to Recipe English toffee sauce is delightfully rich and delicious with a warm, caramelized flavor that tastes fabulous on all your favorite sweets and treats! Making your own homemade toffee sauce from scratch is surprisingly easy and only takes 15 minutes! Easy Homemade Toffee Sauce A sticky, creamy English toffee sauce is one of my all-time favorite ice cream toppings! It’s rich, caramelized flavor really makes you slow down and enjoy every bite. When I discovered how simple it was to make at home, let me tell you, I was in sweet tooth heaven and everything there was drizzled with toffee sauce! Try it yourself, your sweet tooth will thank you. Sticky, sweet toffee sauce for drizzling on all your favorite treats!

Jump to:Easy Homemade Toffee Sauce 🥘 Ingredients 🔪 Step-By-Step Instructions 💭 Angela’s Tips & Recipe Notes 🧁 More Dessert Recipes 📋 Recipe

🥘 Ingredients All you need is a handful of simple ingredients. Everything is on the baking aisle besides butter and cream!

Butter - 1 ½ cups of unsalted which equals 3 sticks.Light Brown Sugar - 3 cups packed.Heavy Cream - ⅔ cup of heavy creamLight Corn Syrup - ¼ cup of light corn syrup.Salt - ½ a teaspoon of kosher or table salt.Vanilla Extract -1 tablespoon or you can use 2 tablespoons of bourbon. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 Step-By-Step Instructions You’ll be surprised at how easy it is to make your own toffee sauce from scratch. Get out a large saucepan and a large spoon for mixing!

Combine ingredients. Measure your sauce ingredients ( 1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ¼ cup corn syrup, and ½ a teaspoon salt - reserve the vanilla) into a large saucepan, heat over medium-high, and bring to a low boil. While heating you should stir only occasionally to help dissolve the brown sugar and to prevent any burning. Thicken. Once your toffee sauce reaches a boil, reduce heat to maintain a low rolling boil for 3-4 minutes, or until thickened.Cool. When the sauce reaches a good thickened consistency that clings to your spoon, remove it from the heat. Stir in your 2 tablespoons of vanilla (or bourbon) and allow the toffee sauce to cool slightly before serving. Toffee sauce tastes amazing on many things! Try it on some pancakes, popcorn, or fresh fruit! Enjoy! 💭 Angela’s Tips & Recipe Notes This is a big batch of sauce that will work very well for serving over ice cream, sundaes, cake, cheesecake, and more as well as dipping fruit into.Storing: Store any unused toffee sauce in an airtight container and refrigerate for up to a month.Let it come to room temperature before reheating. Your toffee sauce will be firm when refrigerated so bring it to room temperature a bit before portioning to reheat and use later.Reheating: Reheat larger portions in a saucepan on the stovetop, or small individual portions in the microwave at a lower 50% power setting in short 15-20 second intervals.Thin out your toffee sauce if needed. Add a splash of heavy cream to thin your toffee sauce if it is too thick when reheating.

🧁 More Dessert Recipes Old Fashioned Raisin CakeCherry Blueberry Dump CakeBlueberry TartBaked Cinnamon ApplesApple CurdChocolate Peanut Butter Rice Krispies Treats

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews

English Toffee Sauce (Easy 15-Minute Dessert Sauce!)

English toffee sauce is delightfully rich and delicious with a warm, caramelized flavor that tastes fabulous on all your favorite sweets and treats! Making your own homemade toffee sauce from scratch is surprisingly easy and only takes 15 minutes!

Author | Angela

Servings: 18 servings Calories: 541kcal Prep 2 minutes Cooking 8 minutes Cooling Time 5 minutes Total Time 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xToffee Sauce▢ 1 ½ cups butter (unsalted - 3 sticks)▢ 3 cups light brown sugar (packed)▢ ⅔ cup heavy cream▢ ¼ cup light corn syrup▢ ½ teaspoon salt▢ 1 tablespoon vanilla extract (or 2 tablespoons of bourbon)

InstructionsToffee SauceMeasure your sauce ingredients (butter, light brown sugar, heavy cream, corn syrup, and salt - reserve the vanilla) into a large saucepan, heat over medium-high, and bring to a low boil. While heating you should stir only occasionally to help dissolve the brown sugar and to prevent any burning. 1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ¼ cup light corn syrup, ½ teaspoon saltOnce your toffee sauce reaches a boil, reduce heat to maintain a low rolling boil for 3-4 minutes, or until thickened.When the sauce reaches a good thickened consistency that clings to your spoon, remove it from the heat. Stir in your vanilla (or bourbon) and allow the toffee sauce to cool slightly before serving.1 tablespoon vanilla extract Equipment You May NeedSaucepanspoonMeasuring Cups Notes This is a big batch of toffee sauce that will work very well for serving over ice cream, sundaes, cake, cheesecake, and more as well as dipping fruit into. Store any unused toffee sauce in an airtight container and refrigerate for up to a month. Your toffee sauce will be firm when refrigerated so bring it to room temperature a bit before portioning to reheat and use later. Reheat larger portions in a sauce pan on the stove top, or small individual portions in the microwave at a lower 50% power setting in short 15-20 second intervals. Add a splash of heavy cream to thin your toffee sauce if it is too thick when reheating.

NutritionCalories: 541kcal (27%) | Carbohydrates: 79g (26%) | Protein: 3g (6%) | Fat: 25g (38%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg (33%) | Sodium: 378mg (16%) | Potassium: 264mg (8%) | Fiber: 2g (8%) | Sugar: 66g (73%) | Vitamin A: 824IU (16%) | Vitamin C: 1mg (1%) | Calcium: 83mg (8%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! English toffee sauce, homemade toffee sauce, Toffee Sauce Course Christmas, Dessert Recipes, SaucesCuisine British, English

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

English toffee sauce is delightfully rich and delicious with a warm, caramelized flavor that tastes fabulous on all your favorite sweets and treats! Making your own homemade toffee sauce from scratch is surprisingly easy and only takes 15 minutes!

Easy Homemade Toffee Sauce

A sticky, creamy English toffee sauce is one of my all-time favorite ice cream toppings! It’s rich, caramelized flavor really makes you slow down and enjoy every bite.

When I discovered how simple it was to make at home, let me tell you, I was in sweet tooth heaven and everything there was drizzled with toffee sauce! Try it yourself, your sweet tooth will thank you.

🥘 Ingredients

All you need is a handful of simple ingredients. Everything is on the baking aisle besides butter and cream!

  • Butter - 1 ½ cups of unsalted which equals 3 sticks.Light Brown Sugar - 3 cups packed.Heavy Cream - ⅔ cup of heavy creamLight Corn Syrup - ¼ cup of light corn syrup.Salt - ½ a teaspoon of kosher or table salt.Vanilla Extract -1 tablespoon or you can use 2 tablespoons of bourbon.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 Step-By-Step Instructions

You’ll be surprised at how easy it is to make your own toffee sauce from scratch. Get out a large saucepan and a large spoon for mixing!

  • Combine ingredients. Measure your sauce ingredients ( 1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ¼ cup corn syrup, and ½ a teaspoon salt - reserve the vanilla) into a large saucepan, heat over medium-high, and bring to a low boil. While heating you should stir only occasionally to help dissolve the brown sugar and to prevent any burning. Thicken. Once your toffee sauce reaches a boil, reduce heat to maintain a low rolling boil for 3-4 minutes, or until thickened.Cool. When the sauce reaches a good thickened consistency that clings to your spoon, remove it from the heat. Stir in your 2 tablespoons of vanilla (or bourbon) and allow the toffee sauce to cool slightly before serving.

Toffee sauce tastes amazing on many things! Try it on some pancakes, popcorn, or fresh fruit! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • This is a big batch of sauce that will work very well for serving over ice cream, sundaes, cake, cheesecake, and more as well as dipping fruit into.Storing: Store any unused toffee sauce in an airtight container and refrigerate for up to a month.Let it come to room temperature before reheating. Your toffee sauce will be firm when refrigerated so bring it to room temperature a bit before portioning to reheat and use later.Reheating: Reheat larger portions in a saucepan on the stovetop, or small individual portions in the microwave at a lower 50% power setting in short 15-20 second intervals.Thin out your toffee sauce if needed. Add a splash of heavy cream to thin your toffee sauce if it is too thick when reheating.

🧁 More Dessert Recipes

  • Old Fashioned Raisin CakeCherry Blueberry Dump CakeBlueberry TartBaked Cinnamon ApplesApple CurdChocolate Peanut Butter Rice Krispies Treats

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews

English Toffee Sauce (Easy 15-Minute Dessert Sauce!)

English toffee sauce is delightfully rich and delicious with a warm, caramelized flavor that tastes fabulous on all your favorite sweets and treats! Making your own homemade toffee sauce from scratch is surprisingly easy and only takes 15 minutes!

Author | Angela

Servings: 18 servings Calories: 541kcal Prep 2 minutes Cooking 8 minutes Cooling Time 5 minutes Total Time 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xToffee Sauce▢ 1 ½ cups butter (unsalted - 3 sticks)▢ 3 cups light brown sugar (packed)▢ ⅔ cup heavy cream▢ ¼ cup light corn syrup▢ ½ teaspoon salt▢ 1 tablespoon vanilla extract (or 2 tablespoons of bourbon)

InstructionsToffee SauceMeasure your sauce ingredients (butter, light brown sugar, heavy cream, corn syrup, and salt - reserve the vanilla) into a large saucepan, heat over medium-high, and bring to a low boil. While heating you should stir only occasionally to help dissolve the brown sugar and to prevent any burning. 1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ¼ cup light corn syrup, ½ teaspoon saltOnce your toffee sauce reaches a boil, reduce heat to maintain a low rolling boil for 3-4 minutes, or until thickened.When the sauce reaches a good thickened consistency that clings to your spoon, remove it from the heat. Stir in your vanilla (or bourbon) and allow the toffee sauce to cool slightly before serving.1 tablespoon vanilla extract Equipment You May NeedSaucepanspoonMeasuring Cups Notes This is a big batch of toffee sauce that will work very well for serving over ice cream, sundaes, cake, cheesecake, and more as well as dipping fruit into. Store any unused toffee sauce in an airtight container and refrigerate for up to a month. Your toffee sauce will be firm when refrigerated so bring it to room temperature a bit before portioning to reheat and use later. Reheat larger portions in a sauce pan on the stove top, or small individual portions in the microwave at a lower 50% power setting in short 15-20 second intervals. Add a splash of heavy cream to thin your toffee sauce if it is too thick when reheating.

NutritionCalories: 541kcal (27%) | Carbohydrates: 79g (26%) | Protein: 3g (6%) | Fat: 25g (38%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg (33%) | Sodium: 378mg (16%) | Potassium: 264mg (8%) | Fiber: 2g (8%) | Sugar: 66g (73%) | Vitamin A: 824IU (16%) | Vitamin C: 1mg (1%) | Calcium: 83mg (8%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! English toffee sauce, homemade toffee sauce, Toffee Sauce Course Christmas, Dessert Recipes, SaucesCuisine British, English

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 7 reviews

English Toffee Sauce (Easy 15-Minute Dessert Sauce!)

Author | Angela

Servings: 18 servings

Calories: 541kcal

Prep 2 minutes

Cooking 8 minutes

Cooling Time 5 minutes

Total Time 15 minutes

Ingredients US CustomaryMetric1x2x3xToffee Sauce▢ 1 ½ cups butter (unsalted - 3 sticks)▢ 3 cups light brown sugar (packed)▢ ⅔ cup heavy cream▢ ¼ cup light corn syrup▢ ½ teaspoon salt▢ 1 tablespoon vanilla extract (or 2 tablespoons of bourbon)

InstructionsToffee SauceMeasure your sauce ingredients (butter, light brown sugar, heavy cream, corn syrup, and salt - reserve the vanilla) into a large saucepan, heat over medium-high, and bring to a low boil. While heating you should stir only occasionally to help dissolve the brown sugar and to prevent any burning. 1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ¼ cup light corn syrup, ½ teaspoon saltOnce your toffee sauce reaches a boil, reduce heat to maintain a low rolling boil for 3-4 minutes, or until thickened.When the sauce reaches a good thickened consistency that clings to your spoon, remove it from the heat. Stir in your vanilla (or bourbon) and allow the toffee sauce to cool slightly before serving.1 tablespoon vanilla extract

Equipment You May NeedSaucepanspoonMeasuring Cups

Notes This is a big batch of toffee sauce that will work very well for serving over ice cream, sundaes, cake, cheesecake, and more as well as dipping fruit into. Store any unused toffee sauce in an airtight container and refrigerate for up to a month. Your toffee sauce will be firm when refrigerated so bring it to room temperature a bit before portioning to reheat and use later. Reheat larger portions in a sauce pan on the stove top, or small individual portions in the microwave at a lower 50% power setting in short 15-20 second intervals. Add a splash of heavy cream to thin your toffee sauce if it is too thick when reheating.

Nutrition

Calories: 541kcal (27%) | Carbohydrates: 79g (26%) | Protein: 3g (6%) | Fat: 25g (38%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg (33%) | Sodium: 378mg (16%) | Potassium: 264mg (8%) | Fiber: 2g (8%) | Sugar: 66g (73%) | Vitamin A: 824IU (16%) | Vitamin C: 1mg (1%) | Calcium: 83mg (8%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Christmas, Dessert Recipes, SaucesCuisine British, English

US CustomaryMetric

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/