Ingredients
Scale
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons water
- 1 teaspoon alcohol-free vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Step 1: Combine the brown sugar, unsalted butter, and water in a medium heavy-bottomed saucepan over medium heat.
- Step 2: Stir constantly until the butter is completely melted and the sugar is dissolved, ensuring no granules remain on the bottom of the pan.
- Step 3: Bring the mixture to a rolling boil. Stop stirring and allow the mixture to boil for exactly 1 minute, which allows the toffee to slightly thicken and develop its deep flavor.
- Step 4: Remove the saucepan from the heat immediately. Carefully and slowly pour in the heavy cream while whisking continuously until the mixture is smooth and homogenous.
- Step 5: Stir in the vanilla bean paste and the sea salt. The toffee sauce will be thin but will thicken significantly as it cools.
- Step 6: Use immediately while warm as a topping for pudding, ice cream, or cake, or store in an airtight container in the refrigerator for up to two weeks.
Notes
- Store leftovers in a sealed container in the fridge for up to two weeks, but be aware that genuine butter toffee might crystallize slightly over time—this is normal and safe.
- To bring your chilled toffee back to a smooth, pourable consistency, gently warm it in a microwave safe container in 15-second bursts, stirring well between each burst.
- For a delicious sweet and salty snack, try drizzling this sauce warm over sliced fresh apples and crunchy pretzels.
- Resist the urge to stir the sauce after it reaches the full boil, as that single minute of undisturbed heat is essential for developing the deep, true toffee flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American