Toffee sauce is a type of topping for desserts and fruit that is derived from butter and caramelized sugar. Traditional toffee candies have a rich flavor that can complement other sweets, such as chocolate. The sauce is very versatile and is used to top off cold treats, chocolates, and fruits, as well as an array of nuts. Toffee sauce can be made at home and is also available in jars at grocery stores.
The primary ingredients in this sauce are butter and brown sugar. For a less rich taste, some chefs use table sugar. Condensed milk and water liquefy the ingredients so that the sauce can be poured easily onto various foods. Some cooks like to use extra condensed milk for thinner sauce to be drizzled on delicate desserts. for an additional sweetness, vanilla extract is sometimes also added.
Aside from the basic ingredients, there are different items that cooks can add to create variations of the original toffee sauce. Crushed almonds or hazelnuts are used to give it a nutty taste and a thicker sauce. If less thickness is desired, nut extracts may be used. Some chefs also prefer to add baking soda to the sauce for a more distinct flavor.
Chefs might also mix toffee sauce with other types of sauces for a unique mixture. Creamy peanut butter adds a nutty flavor that also thickens the sauce, while chocolate generally complements the toffee taste well, as it is a favorite in the hard candy versions. Honey and maple syrup are also common additives to make the sauce even richer, but the resulting stickiness may make it difficult to pour.
Toffee sauce is versatile for different types of foods. Traditionally, the rich sauce is used as a topping for cakes, pies, and ice cream. Fruit can also be dipped into the sauce as a type of fondue. Keep in mind that toffee sauce thickens immediately, so it may need to be kept warm in a fondue pot when used as a dipping sauce. Once the sauce is dripped onto the desired foods, chefs sometimes like to add additional toppings, including sesame seeds, nuts, and fruit bits.
Making toffee sauce only takes a few minutes, depending on the type of ingredients used. The lengthiest part of the process is the melting of the butter. Once all other items are combined, the sauce is ready to use once the pan is removed from the burner. It may be wise to make just enough sauce due to its thickening effect after cooling.
