Gordon Ramsay Sticky Toffee Sauce
Butter, dark brown sugar and molasses melted together and simmered with cream into a thick, glossy toffee sauce. Finished with vanilla bean and sea salt, it is ready in 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Ingredients
Scale
For the Toffee Base
- 1/2 cup unsalted butter
- 1 cup packed dark brown sugar
- 1 tablespoon molasses
For the Sauce
- 1 cup heavy cream
- Seeds from 1/2 vanilla bean
To Finish
- 1/2 teaspoon flaky sea salt
- 1 to 2 tablespoons extra cream, as needed
Instructions
- Combine the butter, brown sugar and molasses in a heavy saucepan over medium-low heat and stir for 3 to 4 minutes until melted and smooth.
- Slowly whisk in the cream, standing back as it bubbles, until smooth.
- Bring to a gentle boil, then simmer for 4 to 5 minutes, stirring often, until it coats the back of a spoon.
- Remove from the heat and stir in the vanilla bean seeds and sea salt.
- Let stand for 5 minutes to thicken slightly.
- Serve warm, loosening with extra cream if needed.
Notes
Refrigerate in a sealed jar for up to 2 weeks or freeze for up to 3 months. Rewarm gently on the stove or in the microwave, stirring until smooth.
Nutrition
- Calories: 315
- Sugar: 29g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 65mg
Keywords: Gordon Ramsay sticky toffee sauce, sticky toffee sauce recipe, toffee sauce, sticky toffee pudding sauce, butterscotch sauce, salted toffee sauce, easy toffee sauce, brown sugar sauce, dessert sauce, homemade caramel toffee
Find it online: https://gordonramsayeats.com/gordon-ramsay-sticky-toffee-sauce/