Go Back
Toffee butter bourbon sauce, dripping over the edge of a glass jar.

Salted Toffee Butter Sauce

Heather Smoke
An easy to make salted toffee sauce that's rich with butter and cream, and splashed with bourbon.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 1 cup


  • 6 tbsp unsalted butter
  • ½ cup dark brown sugar
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 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.


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.
Keyword Salted Caramel, Toffee Sauce