Toffee Sauce

Preparation info

  • Difficulty


  • Makes

    125 ml

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is good warm, drizzled over an ice cream sundae or a bowl of Greek yoghurt with some chunks of apple. You can leave it to cool in the pot and warm it up just slightly to serve.


  • 50 g( oz) brown sugar
  • 20 g(¾ oz) butter
  • 1 tablespoon maple syrup
  • 4 or 5 drops of vanilla extract
  • 125 ml(4 fl oz/½ cup) pouring (single) cream


Put the sugar, butter, syrup and vanilla in a small pan and cook over very low heat for a few minutes until it all turns a good, deep toffee colour. Add the cream, drop by drop at first, mixing it in with a wooden spoon. Cook until the sauce is bubbling up and has a lovely colour. Be careful not to burn yourself while you’re tasting it.