Whether for sticky toffee pudding, pancakes or pouring over ice cream, this toffee sauce is the dream. It is also far easier to make at home than you would expect, taking a mere 15 minutes, and can be made ahead of time. The only problem with having it sat in the fridge is the overriding temptation to straight from the jar with a spoon!
The recipe below makes enough for one jarful of toffee sauce and should be stored in the fridge once cooled. It keeps for around a week.
Sticky Toffee Sauce
- 75g salted butter
- 50g dark brown sugar
- 50g golden caster sugar
- 50ml golden syrup
- 125ml double cream
- Melt the butter, dark brown sugar, caster sugar and golden syrup together in a small non-stick pan over a low heat. Cook very gently for 10 minutes or until it is starting to bubble and simmer slightly. Swirl the pan to mix the ingredients.
- Add the cream and to the pan, swirling to ensure fully mixed and then turn off the heat.
- Pour the toffee into a sterilised jar or into a jug for serving. It will be very hot but can be eaten straightaway (be careful not to burn yourself!) or allowed to cool and stored in the fridge for up to a week.
If you enjoyed this recipe why not try some of my other gluten free sweet treats: