I absolutely love toffee, and until recently I wasn’t a big fan of making my own. My earliest memories of helping my mum in the kitchen all revolve around the continuous stirring of melting sugar during Christmas. I also remember her telling me not go for a cheeky dip of the finger as this would make my finger drop off, and when it came to licking spoons – well – let’s just say that there was always a salivating 10-15 minute wait.
Anyway, a few years ago I had a go at making Doce de Leite (portuguese for Dulce de Leche), in reality it was incredibly easy. I literally stuck the condensed milk can in a pot of boiling water for a good 3-4 hours and then waited another 2-3 hours for it cool down so I could open the tin. The result was yummy beyond belief and it was gone in a matter of 24 hours! I then thought that if I did the same process and at the very end added some sea flakes that that would essentially give me a salted toffee… oh how wrong was I! The result was too too too intense and unlike its predecessor it was left in a pot for weeks until I just threw it out.
I then got to thinking and I found a few recipes here, there and everywhere and in the end I decided to have a go at making my very own version. At first I did it by eye and then I played around with it until I got some easy measurements to go by. The end result was really yummy, flavoursome and irresistible. The kind of thing that’s too good to have around all the time, but also too too good not to have around, and so versatile that it’s convenient to have to jazz up some plain ice cream, or spread on some toast with a banana and chopped, roasted hazelnuts, or make a last minute banoffee pie or dessert with!
Believe me the possibilities are endless and so good that I just had to share the recipe for this gorgeous, golden, silky salted toffee sauce…
… and if you don’t want it salted just leave the salt out!
- 3Tbsp Honey
- 130g Butter
- 200g Soft Light Brown Sugar
- 1tsp Coarse Sea Salt
- 200ml Condensed Milk
- Add the Honey, Butter, Sugar ans Salt to a pan on a low heat.
- Mis until everything is really well combined and the sugar has dissolved.
- Bring the heat to medium-high and continue stirring until the mixture bubbles up the pan. (Be really careful because if it goes over it can burn!)
- Slowly pour in the condensed milk as you continue stirring.
- Keep stirring on a low heat until the mixture bubbles.
- keep stirring for another 3-5 minutes, untilthe mixture is a lovely golden colour.
- Store in an airtight jar or pour over puddings!
- Great sauce for a sticky toffee pudding or even as a naughty treat on warm toast with grated chocolate!