Recipes

Toffee Sauce

“The fruit was delicious; not exactly like toffee – softer for one thing, and juicy – but like fruit which reminded one of toffee.” Chronicles of Narnia, CS Lewis

I almost always have a little of this nectar squirrelled away in an airtight glass jar, ready to warm up and pour over a variety of desserts, most often as simple as berries and ice cream. You can make it ahead to last several weeks if properly sealed but if you do need to whip it up last minute it’s the very easiest of things you can make requiring little more than throwing all three ingredients into a pan and stirring occasionally over low heat.

Notes

Do not use white sugar in this recipe – you may very easily end up with a hard, unmixable thing that cannot be salvaged. Choose brown sugar only.

WHAT YOU’LL NEED

Equipment:

  • medium saucepan

Serves: 8-12 

INGREDIENTS

 

    • 4oz (110g) butter
    • 6 oz (175g) light soft brown sugar (make sure it’s brown – white can do all sorts of funny things in this recipe!)
    • 6 oz (175ml) double cream

optional:

  • pinch sea salt flakes

METHOD

Make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved. Pour over your preferred dessert and I vow you’ll have some very content guests. It’s almost too easy.

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