Easy homemade toffee sauce recipe
An intense roasted sugar flavour, a thick texture and a creamy texture are the basic characteristics of this sauce based on liquid caramel.
- 150 g sugar
- 300 ml heavy cream
In a non-stick frying pan, heat the sugar over low heat.
Stir so that no lumps form and a very uniform blond caramel is formed.
Lower the heat. When the caramel is golden brown and white smoke is rising, add the cream slowly. Stir.
Boil until the sauce is creamy.
Pour into a bowl and leave to cool.
It can be eaten hot or cold and kept in the fridge.