Copyright Coquere

Toffee sauce – Copyright Coquere

Both much faster and easier to make than caramel sauce



Toffee sauce

This lovely, simple and quick to make sauce is suitable with cakes, desserts and ice cream. It has a slightly caramel-like flavour, but it is both much faster and easier to make than caramel sauce. This recipe makes approximately 4 dl finished sauce.



2 dl demerara sugar or other light brown sugar
2.5 dl whipping cream
75 g butter
0.5 to 1 teaspoon salt (optional)
3 teaspoons lemon juice



Toffee sauce directions:
  1. Put sugar, butter, salt and lemon juice in a heavy-based saucepan.
  2. Sett the stove on medium heat, and leave the pan until both butter and sugar have melted.
  3. Let it simmer 2-3 minutes, until the sugar has completely dissolved – Stir occasionally.
  4. Dilute in with the cream and stir until you get a smooth sauce.
  5. Let it barely come to a boil again.
  6. Pull the pan from the heat and let the sauce cool.


Can be stored at room temperature some hours. Tolerate refrigerating for a few days, but then it becomes a bit firm. If so, take the sauce out prior to use, and leave it in room temperature. You can also heat it gently in microwave.


Toffee sauce served: For ice cream and cakes. Suitable to serve both cold and warm.

Allergy: It is lactose in both cream and butter. It is sufficient for most lactose intolerant to replace the cream with a lactose free kind. In the case of those who are extremely sensitive to lactose, you must also use lactose-free butter. Low on FODMAP.

Read more about the different types of sugar: Sugar

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