This quick and easy English toffee sauce is perfect poured warmed over ice cream, berries, and especially traditional British Sticky Toffee Pudding and Sticky Toffee Apple Pudding. Gluten-free, it comes together in a snap with only four ingredients. Make a batch today!
5 from 4 votes
Cook Time5 minutesmins
Total Time5 minutesmins
Servings: 16servings
Calories: 109kcal
Special Equipment
1-quart saucepan
Ingredients
6tablespoons(85grams)unsalted butter
4½tablespoons(95grams)golden syrup, see Recipe Notes
⅓cup(73grams)light brown sugar
⅔cup(159grams)heavy cream
Instructions
Put all the ingredients into a small heavy bottomed saucepan. Stir together over a low heat until the brown sugar has dissolved.
Continue to cook for 1 to 2 minutes more to make sure the mixture is smooth.
Serve warm over sticky toffee pudding, ice cream, berries, pancakes...the list goes on. Enjoy!
Storage instructions: Toffee sauce can be stored in the refrigerator in a sealed container for up to a month. If it separates, re-warm it gently, either in short bursts at low power setting in the microwave or over a double boiler. Thin with a little splash of heavy cream if needed.
Recipe Notes
If you don't have the golden syrup, you can use honey, agave nectar, maple syrup, cane syrup, or brown rice syrup, although any of those might change the flavor of the toffee sauce. I wouldn't recommend light corn syrup as it has no flavor at all to contribute.