Ingredients:

  • 1/2 cup (115 g) Unsalted Butter, cut into pieces
  • 1 cup (200 g) Dark Brown Sugar, packed
  • 1 Tablespoon (15 ml) Water
  • 1/4 teaspoon Fine Sea Salt
  • 3/4 cup (180 ml) Heavy Whipping Cream, warmed slightly
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Brown the Butter: Melt the butter in a medium, heavy-bottomed saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, the solids sink and brown, and a nutty aroma develops (approximately 3–5 minutes). Do not burn.
  2. Dissolve the Sugar: Reduce heat to medium-low. Add the packed dark brown sugar and water to the browned butter. Stir constantly with a spatula until the sugar is fully dissolved and the mixture is smooth and glossy.
  3. Boil the Mixture: Increase the heat to medium-high. Bring the mixture to a rolling boil. Stop stirring completely at this stage. Allow the sauce to boil until it reaches 225°F (107°C) on a candy thermometer, or until the mixture appears thick and slightly darker (about 5–7 minutes).
  4. Temper the Cream: Remove the saucepan immediately from the heat. Carefully and slowly pour the warmed heavy cream into the hot sugar mixture while whisking vigorously. Caution: The mixture will bubble up violently. Continue whisking until the sauce is smooth and fully emulsified.
  5. Finish and Cool: Whisk in the vanilla extract and salt. Allow the sauce to cool completely at room temperature, stirring every 10–15 minutes during the initial cooling phase. The sauce will thicken significantly as it cools.
  6. Store: Transfer the cooled English Toffee Sauce to an airtight jar and refrigerate for up to two weeks.