With fall on its way, I’ve begun daydreaming about warm, rich, cozy flavors like coffee, caramel, toffee and maple. So today I’m sharing the recipe for this insanely good salted toffee butter sauce that’s spiked with a little bourbon. It’s much easier to make than a traditional salted caramel sauce, but just as delicious.
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How is Toffee Butter Sauce Different from Caramel Sauce
Salted Caramel Sauce
- granulated sugar
- light corn syrup
- heavy cream
- vanilla (optional)
While somewhat similar in ingredients, the cooking methods for the two sauces are quite different. With a traditional caramel sauce, the sugar is cooked (some professionals cook it “dry” without water) with the water and corn syrup until it become a deep amber color. (The corn syrup is not a standard ingredient in all recipes, but it greatly helps in preventing the process of sugar crystals forming.)
This process can be a little finicky, with burning the sugar and/or sugar crystals ruining the texture being the main culprits for failure. Once the sugar is caramelized, the heavy cream, butter and salt are added, and you will have a beautiful, rich, deeply-flavored caramel sauce.
Toffee Butter Sauce
- dark brown sugar
- bourbon or vanilla (optional)
With toffee butter sauce, the process is much simpler, and far less prone to problems. The butter, brown sugar and salt are melted together on the stove, and then cooked just for a few minutes to dissolve the sugar crystals and deepen the flavor a bit. Then, add the cream and bourbon or vanilla, and the sauce is done. Rich, sweet, toffee-scented, delicious.
So, which is better? Honestly, it’s just a matter of personal preference. Caramel sauce tends to be a bit smoother, but they both have amazing flavor, and you can’t beat the ease of making the toffee sauce.
What to serve with Toffee Butter Sauce
Oh, my gosh, what couldn’t you serve this decadent sauce with? A dark chocolate cake. Ice cream. Cheesecake. Apple crisp. Brownies. Just to name a few things.
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Salted Toffee Butter Sauce
- 6 tbsp unsalted butter
- ½ cup dark brown sugar
- ½ tsp coarse Kosher salt
- 1 tbsp good-quality bourbon or whiskey (or substitute 2 teaspoons vanilla extract)
- ½ cup cream or half 'n' half
- In a saucepan, melt the butter, brown sugar and salt over medium heat. Once it begins to bubble, continue to cook for 4 1/2 – 5 minutes, stirring constantly with a spatula so it doesn't scorch. It should be thick, with a rich toffee scent and a deep amber color. Remove from the heat.
- Carefully stir in the bourbon (or vanilla extract); the sauce will hiss and splatter a little. Stir until smooth.
- Stir in the cream or half 'n' half until smooth.
- Pour the sauce into a glass jar. Refrigerate for up to 1 month.