Salted Toffee Sauce Recipe

Yields: About 1 – 1 ½ cups
Prep time: 5 minutes
Cook time: 10-15 minutes


  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ – 1 teaspoon sea salt (adjust to taste)


  • Medium-sized heavy-bottomed saucepan
  • Whisk
  • Heatproof container or jar for storage


  • Melt the sugar: In the saucepan, spread the sugar evenly over the bottom. Heat over medium heat without stirring. Watch closely as the sugar begins to melt around the edges.
  • Swirl, don’t stir: Once significant melting starts, gently swirl the pan to distribute the melted sugar. Continue swirling until the sugar is a deep amber color. Be very careful, hot sugar can cause burns.
  • Add the butter: Immediately remove the pan from the heat. Whisk in the butter one piece at a time until completely melted and smooth.
  • Whisk in the cream: Slowly and carefully pour in the heavy cream and whisk vigorously. The mixture will bubble and steam. Keep whisking until it forms a smooth sauce.
  • Finishing touches: Stir in the vanilla extract and salt (start with ½ teaspoon and taste, adding more if desired).
  • Cool slightly, then serve or store: Let the sauce cool for about 10 minutes so it thickens slightly. Serve warm over ice cream, desserts, or use as a dip for fruit. Store leftovers in a sealed container in the refrigerator for up to two weeks. Reheat gently before serving.


  • Use high-quality ingredients: The best ingredients create the best flavor. Opt for a good unsalted butter and full-fat heavy cream.
  • Don’t overcook the sugar: If the sugar burns, it will become bitter. The moment it achieves a rich amber color, it’s ready.
  • Be careful: The sauce bubbles up vigorously when adding the cream. Work slowly and cautiously to prevent splattering and burns.
  • Adjust salt to your liking: Everyone’s salt preferences are different. Start with less and add more as needed until you reach your perfect sweet and salty balance.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *