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This is a Toffee Sauce recipe like no other! Spiced butter toffee is seasoned with pumpkin spice, cinnamon, and vanilla, making it the perfect dessert sauce recipe for the Fall and Winter months. Use it to top pies, cobblers, muffins, coffee cakes, ice cream, and more!
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Sticky Toffee Sauce
One of my favorite recipes when the weather cools down is my homemade spiced butter toffee sauce. My family loves it the most with pumpkin cobbler, but this amazing recipe for toffee sauce can be paired with so much more!
Spiced butter toffee is delicious with pumpkin recipes, ice cream, cakes, cookies... you name it. I have even added a little bit to my morning coffee in place of sugar, and it is so tasty.
You will love the flavors of this sticky toffee sauce recipe - I guarantee it! Let us know what you use it for in the comments below. We love to hear from you!
Toffee Sauce FAQs
Caramel sauce uses a mixture of sugar, water, and cream, while toffee sauce typically uses a mixture of butter and sugar. In the case of this toffee sauce recipe, heavy cream is used in addition to butter, as well as water to thin the sauce out further. The use of butter sets it apart from a caramel sauce.
Let toffee sauce cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it over low heat on the stove, stirring as it heats. Or, microwave in 30 second intervals, stirring between intervals, until it reaches its original consistency. Be careful not to microwave it for too long.
You can use salted butter rather than unsalted butter for toffee sauce, but keep in mind it will alter the flavor of the sauce. The added salt gives toffee sauce a nice touch you may especially enjoy with certain recipes.
Toffee Sauce Ingredients
- White sugar
- Water
- Unsalted butter
- Heavy cream
- Pumpkin spice
- Cinnamon
- Vanilla
How to Make Toffee Sauce
- Add sugar and water to a heavy-bottom sauce pan over medium heat. Stir gently until the sugar dissolves.
- Stop stirring and bring the mixture to a boil. Allow it to boil for 7-8 minutes without stirring it; it should reach 250℉ on a candy thermometer and will be orange-gold in color.
- Add butter. Whisk it in until fully combined, but be careful not to splash it.
- Slowly mix in the heavy cream - be careful as it may bubble up - and stir until fully combined.
- Add pumpkin spice, cinnamon, and vanilla. Allow the mixture to boil for another 3-5 minutes until it thickens and is glossy. It should be a deep golden-brown color.
- Before serving, allow the sauce to cool. Enjoy!
Sticky Toffee Sauce Tips
- Use a candy thermometer - this is necessary! Sugar-based sauces like caramel, butterscotch, and toffee are easy to burn if you aren't careful. Use a candy thermometer to make sure you do not burn your sauce and ruin your saucepan.
- Add butter and heavy cream very slowly so they do not heat too quickly and curdle, ruining your sauce. You don't want them to splatter, either.
- Don't stir while the mixture boils. Let it boil without touching it, then stir once it reaches the correct temperature and color.
Can you freeze toffee sauce?
You can freeze toffee sauce by allowing it to cool completely, then adding it to a freezer-safe container or freezer bag.
Make sure to account for liquid expansion by leaving room for at least half an inch of air at the top of the container. Label with the freezing date and store for up to 3 months.
Toffee Sauce Recipes
Use toffee sauce for all your favorite desserts, including:
- Toffee apples - like candied apples using toffee sauce!
- Sticky toffee pudding - pour homemade toffee sauce over a sweet brown sugar sponge cake, and enjoy!
- Pumpkin cobbler with spiced butter toffee
- Use it as toffee sauce for ice cream!
Dessert Sauce Recipes
Try even more of my easy sauce recipes for dessert:
- Caramelized Apple Topping
- Homemade Butterscotch Sauce
- How to Make Cream Cheese Frosting
- Vanilla Whipped Cream
- White Chocolate Syrup
- Homemade Chocolate Sauce
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📖 Recipe
Spiced Toffee Sauce
Equipment
- 1 heavy-bottom saucepan
- 1 whisk or wooden spoon
Ingredients
- 1.5 cups white sugar
- ⅓ cup water
- 1 cup unsalted butter cubed (equal to 2 sticks; salted butter may also be used)
- 1 cup heavy cream
- 1 teaspoon pumpkin spice try our pumpkin spice recipe
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
Instructions
- Add sugar and water to a heavy-bottom sauce pan over medium heat. Stir gently until the sugar dissolves.
- Stop stirring and bring the mixture to a boil. Allow it to boil for 7-8 minutes without stirring it; it should reach 250℉ on a candy thermometer and will be orange-gold in color.
- Add butter. Whisk it in until fully combined, but be careful not to splash it.
- Slowly mix in the heavy cream - be careful as it may bubble up - and stir until fully combined.
- Add pumpkin spice, cinnamon, and vanilla. Allow the mixture to boil for another 3-5 minutes until it thickens and is glossy. It should be a deep golden-brown color.
- Before serving, allow the sauce to cool. Enjoy!
Notes
- Use a candy thermometer - this is necessary! Sugar-based sauces like caramel, butterscotch, and toffee are easy to burn if you aren't careful. Use a candy thermometer to make sure you do not burn your sauce and ruin your saucepan.
- Add butter and heavy cream very slowly so they do not heat too quickly and curdle, ruining your sauce. You don't want them to splatter, either.
- Don't stir while the mixture boils. Let it boil without touching it, then stir once it reaches the correct temperature and color.
Nutrition
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