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.
Servings: 12 People
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.
Notes
1. To Cook On An Aga - Brown the butter on the boiling plate. Cook the toffee sauce on the simmering plate to dissolve the sugar then move the pan over to the boiling plate & boil for 2 minutes.
2. Butter - Unsalted butter works best for this recipe, as it is easier to brown & lets us control how much salt is added to the sauce.
3. Golden Syrup - Tate & Lyle golden syrup works best for this toffee sauce! There isn't really a substitute for golden syrup but you can get it in pretty much any supermarket or online.
4. Salt - Make sure to use a good quality sea salt, for the best flavour! I use Maldon salt.
5. Vanilla - I added vanilla paste to my toffee sauce but if you'd prefer, you could scrape the seeds of a vanilla bean instead.
6. Reheating - Toffee sauce can be reheated in a pan on the stove or in the microwave. If you're using the microwave, spoon your toffee sauce into a heatproof jug then heat on high in 20-30 seconds, until piping hot.