Don't miss a single recipe from Picky Palate: sign up for my weekly newsletter


Salted Toffee Sauce

Pin It!

Follow Me on Pinterest

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!

Follow me on instagram

FOLLOW PICKY PALATE ON INSTAGRAM! Show me what recipes you're making from Picky Palate by using #pickypalate.

Comments Leave a Reply
Print Recipe Print Recipe

Powered by MailChimp

Other recipes you may enjoy...


25 Responses | Comments RSS

  1. 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. 2
    Kathryn says:

    I love this kind of caramel sauce on anything or just eaten with a spoon!

  3. 3

    Salted toffee sauce on pancakes, I love the thought of that!!

  4. 4

    my eyes almost popped out of my head…YOM!

  5. 5

    Would it be bad of I ate this straight out of the jar with a spoon?

  6. 6

    Wow…that sounds AH-mazing! I love your idea for putting it on pancakes!!!

  7. 7

    I love this!!! Sounds so delicious!

    : ))

  8. 8
    Courtenay says:

    Sounds great! But where does the salt come in?

  9. 9
    Georgia says:

    About how much time does it take to turn the amber color? One minute? Ten minutes?

  10. 10

    So excited to try this one! LOVE anything caramel! how long does it keep?

  11. 11

    this looks so good.. i love caramel.. just hate using heavy cream. I wish there was a better way, I’ve tried evaporated milk and it sorta curdled.

  12. 12
    Barbara says:

    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.

  13. 13

    I too LOVE adding salt to caramel sauces. I love how this is a toffee sauce too 🙂

  14. 14
    Jenny says:

    This looks delicious (if not a little sinful!). Beautiful photos too!

  15. 15

    […] quite good. Recipe Source: Glorious Treats and I got my toffee/caramel sauce recipe from here (I left out the salt for this dessert’s […]

  16. 16

    […] dulce de leche I found.  Use any caramel sauce you prefer or even make your own.  I have a recipe here if you’d like to use this […]

  17. 17

    […] Rustic Caramel Apple Tart Recipe sources: Tart-Taste of Home, Toffee sauce-Picky Palate  […]

  18. 18
    Mikki Lee says:

    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?

  19. 19
    Lauren says:

    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.

  20. 20
    Shera says:

    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?

Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!