Salted Toffee Sauce

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I have been having so much fun following McCormick’s Flavor Forecast. This week I chose their “Simplicity Shines” trend. I was immediately drawn to their simple Toffee Sauce and knew I had to make it at once.

I LOVE adding salt to caramel sauces so I decided to sprinkle some on and it was PERFECT 🙂

This sauce is great warm on ice cream, pancakes, waffles and so much more. Give it a try, it’s a simple no fuss recipe.


Easy Butter Toffee Sauce

Recipe by McCormick

1/2 cup (1 stick) (125 mL or 112 grams) butter

1/2 cup (125 mL or 100 grams) sugar

1/2 cup (125 mL) heavy cream

1/2 teaspoon (3 mL) McCormick® Pure Vanilla Extract

1. Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color.

2. Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.

Makes 1 cup or 8 (2-tablespoon) servings.

*This is not part of the McCormick recipe, but I added about 1 teaspoon kosher salt after the sauce had been made. Right  before I packaged it, I sprinkled it and stirred to combine. Enjoy!


Disclosure:  This is a compensated post by McCormick but all of the thoughts are my own.

Hope you enjoy! Come back soon!

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22 Responses
  1. I have the worse luck with burning caramel sauce…I swear I can take it from sugar to char city in about 3 seconds time. It can just change so fast but your sauce is absolutely perfect and makes me want to keep trying because I adore caramel sauce.

  2. Barbara

    Saw the recipe and just had to make up a batch. So easy and it didn’t take 5-7 minutes of low, but vigorous, boil before it turned a nice deep amber color. Added the cream and vanilla and whisked that for another minute or two. Thickened up quickly. Waiting for it to cool down so I can taste it. I will sprinkle some sea salt flakes on the spoon before it hits my mouth.

  3. Mikki Lee

    How long does this store, for? Is it best kept in the fridge or will it harden too much and need to be kept in the pantry?

  4. I just made this for a sundae party tonight. I doubled the recipe. I set half aside and adding chocolate chips to the other half while it was warm to make a chocolate sauce. I was going to make hot fudge from scratch but after looking at the ingredients (sugar, cream, chocolate) I thought why not! It worked perfectly!!! If you make both it makes you look like you spent all day making it when in reality it was a few minutes! I’m sure I will have leftovers so I plan on adding it to our morning coffee or a late night hot chocolate.

  5. Shera

    I make a lot of different jellies and jams and would really like to know if this recipe would be good to can and process in a water bath? How long would the shelf life be?

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