A delightful lightly salted caramel sauce with a toffee flavor that’s ready in 2 minutes! This is my ultimate salted caramel sauce with only 2 ingredients and a pinch of salt. So good you’ll want to make a big batch!
Salted Caramel Toffee Sauce
Ingredients
- 200 ml whipping cream
- 175 grams light brown sugar
- 0.5 tsp kitchen salt
- Optional: 0.5 tsp vanilla extract
Instructions
- Place the whipping cream, brown sugar, and salt in a non-stick saucepan. Use a slightly larger pan; the sauce will double in volume during cooking and may overflow.
- Put the saucepan on a small burner and bring it to a boil. Once the sauce starts bubbling vigorously, immediately set a timer for 2 minutes. Allow the sauce to boil well during these 2 minutes. The sauce will foam a bit and increase in volume. Stir occasionally to check if the bottom is not burning.
- Turn off the heat right after 2 minutes and let the sauce cool slightly. Then stir in the (optional) vanilla extract. Taste the sauce when it has cooled a bit to check if it's "salted" enough. I added some extra salt at this point.
- Once the sauce has cooled, you can pour it into a glass jar and store it covered in the refrigerator.
Notes
Keep in mind that it takes a bit of time for the sauce to thicken. Don't be alarmed if it's very liquid at the beginning! If you want a smaller portion, you can halve the recipe. Or double it for a big batch.
If you love the caramel and chocolate combo, add a drizzle of caramel sauce on top of my gluten-free brownies. Heaven!
