Salted Brown Butter Toffee Sauce
This rich, indulgent homemade toffee sauce is made with brown butter, vanilla beans & sea salt! It’s incredibly easy to make, jam packed full of flavour & goes great with loads of different desserts.
This brown butter toffee sauce is a supercharged version of a regular toffee sauce. It’s like the sauce that you’d get with a sticky toffee pudding but even better. It’s thick, rich & luxurious and is flavoured with nutty, caramelised brown butter, some really good vanilla paste & a generous pinch of sea salt. Seriously, it’s hard to describe how good this toffee sauce is! It’s great with a classic British sticky toffee pudding (of course!) but goes great with ice cream, pies, cakes, doughnuts & loads more.
Not only is this toffee sauce incredibly delicious but it’s also incredibly easy to make! It’s an all in one style toffee sauce so everything’s cooked together in a pan & it only takes 5 minutes or so to make. Plus, you’ll only need a few ingredients. What’s not to like?!
For more homemade puddings to try, take a look at our ever growing collection of dessert recipes! There’s loads to choose from here, from homemade ice creams, to pies, crumbles, chocolate cake & treacle tart.
What You’ll Need
- Butter – We’re using unsalted butter, as it’s easier to brown! It also lets us control how much salt is in the toffee sauce.
- Brown Sugar – You’ll need dark brown sugar for this toffee sauce. We’re using dark brown sugar for its’ rich, toffee molasses flavour.
- Golden Syrup – Used in toffee sauce to add sweetness & a caramelised flavour.
- Double Cream – Make sure to use double (heavy) cream, as it gives the toffee sauce a rich, creamy flavour.
- Vanilla – I added vanilla paste to my toffee sauce but if you’d prefer, you could scrape the seeds of a vanilla bean instead.
- Sea Salt – We’re adding a generous pinch of sea salt to our toffee sauce, to give it a salted caramel style flavour. Don’t worry, it’s not salty though!
How To Make Toffee Sauce With Brown Butter
This is an “all in one” style toffee sauce which means that all of the ingredients are chucked into a pan then cooked on the stove, into a rich, thick sauce! Although you do have to cook the brown butter first but then it’s just a case of adding everything else into the pan. This is a super easy way to make a toffee sauce & means that we don’t have to worry about making a caramel or stirring cream into hot sugar…
- First, add chopped butter into a saucepan then cook over a medium heat, stirring regularly until it has browned. This will take around 5 minutes (depending on how much butter you’re cooking) & you’ll know when the brown butter is ready, when it smells nutty & the milk solids in the bottom of the pan have turned golden brown.
- Once the butter is cooked, take the pan off the heat then add in brown sugar, golden syrup & double cream.
- Set the pan over a low heat then cook, whisking frequently until the sugar has dissolved & the brown butter has been incorporated into the sauce.
- Next, turn the heat up to medium-high, bring the sauce to the boil then cook for 2 minutes.
- To finish, take the sauce off the heat & stir in a good pinch of sea salt & a teaspoon of vanilla paste.
Serving Suggestions
The classic way to serve homemade toffee sauce is with a sticky toffee pudding but it also goes really well drizzled over ice cream, on apple pie or as part of a banoffee pie! In fact, you can drizzle this toffee sauce over pretty much any dessert, hot or cold.
Frequently Asked Questions
To cook brown butter toffee sauce on an Aga, brown the butter on the boiling plate. Cook the sauce on the simmering plate to dissolve the sugar then move the pan over to the boiling plate & boil for 2 minutes.
Toffee sauce needs to be stored in the fridge & is best eaten within 3 days of being made.
Toffee sauce can be reheated in a pan on the stove or in the microwave. If you’re reheating toffee sauce on the stove, warm it up over a medium-low heat. If you’re using a microwave, warm it on high in 20-30 second bursts, until piping hot.
Yes, this brown butter toffee sauce can be made with regular butter instead of browned! To do this, add 200 grams of regular unsalted butter into the sauce. You won’t need to melt it first, simply add all of the sauce ingredients into the pan & cook together.
Toffee sauce & caramel sauce have similar flavours & appearances but they have different preparation methods & textures. Toffee sauce is thicker & richer than caramel sauce & is made by cooking brown sugar with cream & butter all at the same time. Whereas caramel sauce is lighter & thinner & is made by making a white sugar caramel (dry or wet) then adding in cream & butter.
More Dessert Recipes To Try!
- Pumpkin Spice Sticky Toffee Pudding With Rum Caramel
- Banana Sticky Toffee Pudding With Miso Caramel
- Sour Cream Chocolate Cake With Dark Chocolate Sauce
- Vanilla Ice Cream
- Brown Butter & Miso Treacle Tart
- Brown Butter Hobnob Cheesecake
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Salted Brown Butter Toffee Sauce
Equipment
- Large Saucepan
Ingredients
- 250 g Unsalted Butter
- 600 g Double Cream
- 225 g Dark Brown Sugar
- 150 g Golden Syrup
- 1 tsp Vanilla Paste
- ½ tsp Sea Salt
Instructions
- First, brown the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
- Once the butter is cooked, take the pan off the heat & add in the cream, sugar, & golden syrup. Set the pan over a low heat then cook, whisking regularly until the sugar has dissolved. This will only take a couple of minutes.Whisking the sauce helps incorporate the brown butter into the sauce!
- Next, turn the heat up to medium-high, bring the sauce to the boil, cook for another 2 minutes then take off the heat.
- To finish, stir the vanilla & salt into the sauce.The toffee sauce can be served straight away or left to cool then stored in the fridge for up to 3 days, in an airtight container.
