Toffee sauce recipes

    Take your desserts and puddings to the next level with these decadent toffee sauce recipes. Toffee sauce is easy to make and can be drizzled over ice cream, cheesecake, chocolate cake, sponge puddings and more.

    17 recipes



    Dish type


    25 reviews

    A rich, sticky toffee sauce that's perfect for ice cream, sponge puddings or fruit.

    Recipe by: JESABELLA

    57 reviews

    This rich toffee sauce is easy to make and can be served with a variety of cakes and puddings.

    Recipe by: Gail Law

    8 reviews

    A sticky caramel sauce perfect for ice cream, sponge or fruit.

    Recipe by: JESABELLA

    4 reviews

    For a sticky treat, pour over ice-cream, sliced bananas and chopped walnuts or pecans.

    Recipe by: Maggie Pannell

    3 reviews

    Everyone loves salted caramel, who doesn't! So why not make your own? It can be used as a sauce or even to bake into things like cookies!

    Recipe by: fashionablebake

    3 reviews

    Looking for toffee sauce to serve with your favourite pudding, or perhaps you're making banoffee pie or millionaire's shortbread? This is a very simple and quick recipe for toffee sauce that will become a staple in your kitchen. You can do more than 1 tin at a time, and keep any unopened tins in your cupboard.

    Recipe by: fredbaptiste

    41 reviews

    Sugar, golden syrup, salt, vanilla extract, double cream and butter, are simmered together to create this delicious caramel sauce. Use as a dip or a pouring sauce over ice cream or cakes.

    Recipe by: SPLACE

    1 review

    This is a basic recipe for salted caramel sauce that produces a lovely rich sauce ideal for drizzling over cupcakes or ice cream.

    Recipe by: Andromeda111

    1 review

    Caramel sauce is the perfect topping for cakes, fruit, tarts, ice cream and so much more. This version is easy to make and doesn't require a sugar thermometer.

    Recipe by: Maida Black

    No reviews

    Make your own homemade butterscotch sauce to serve over vanilla ice cream for a classic dessert.

    Recipe by: Jan Cutler

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