Bourbon and Brown Sugar Toffee Sauce
An easy recipe for salted brown sugar toffee sauce, flavored with a little bourbon.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Digital Instant Read Thermometer (or Candy Thermometer)
Ingredients
- 6 tbsp (85g) unsalted butter
- ½ cup (80g) light or brown sugar, lightly packed
- ½ cup (122ml) heavy whipping cream or half 'n' half
- 1 tbsp (15ml) good-quality bourbon or whiskey (or substitute 2 teaspoons vanilla extract)
- 1 tbsp (15g) butterscotch syrup (or golden syrup or light corn syrup)
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- In a saucepan, melt the butter over medium heat, then stir in the brown sugar, cream, bourbon, syrup and salt.
- Cook the toffee sauce while stirring gently, for 5-10 minutes, until the temperature reaches between 228-232 degrees Fahrenheit.
- Pour the sauce into a glass jar. Use while hot or at room temperature. As it cools to room temperature, if the sauce becomes overly thick, just whisk in a little more cream until the sauce reaches your desired consistency. Refrigerate leftover sauce for up to 2 weeks.
Notes
The sauce will thicken as it chills. To rewarm it to a pourable consistency, microwave the sauce in 20-second bursts at 50% power, stirring well until pourable.
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