Raspberry Toffee Sauce
Elevate your desserts with this luscious Raspberry Toffee Sauce—a decadent blend of deep, caramelized toffee and vibrant, tangy raspberries. Made with simple yet indulgent ingredients like rich heavy cream, fresh raspberries, and a touch of vanilla, this versatile sauce strikes the perfect balance between sweet and tart. Perfectly silky with the option to strain for a smoother finish, it’s an irresistible topping for everything from vanilla ice cream and pancakes to cheesecakes and brownies. Ready in just 20 minutes with minimal effort, this homemade raspberry toffee sauce will be your go-to for adding a gourmet touch to any treat.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 100 grams Unsalted butter
- 120 milliliters Heavy cream
- 150 grams Fresh raspberries
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
In a medium-sized, heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a heatproof spatula or wooden spoon until the sugar completely melts and turns a deep amber color. Be careful not to let it burn.
Once the sugar has melted, immediately add the unsalted butter. The mixture may bubble vigorously, so stir carefully until the butter is fully incorporated.
Slowly pour in the heavy cream while continuing to stir. Be cautious, as the mixture will bubble and steam. Keep stirring until the cream is fully mixed in.
Add a pinch of salt and the vanilla extract, and stir to combine. Reduce heat to low and let the toffee sauce simmer gently for about 2 minutes, stirring occasionally.
Add the fresh raspberries to the saucepan. Use a fork or potato masher to crush the raspberries slightly, allowing them to release their juices. Simmer the mixture for another 5 minutes, stirring occasionally.
Remove the saucepan from heat and strain the sauce through a fine-mesh sieve to remove raspberry seeds, if desired. Discard the seeds and transfer the smooth sauce to a serving bowl or jar.
Allow the Raspberry Toffee Sauce to cool slightly before serving. It will thicken as it cools.
Store any leftovers in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 207.1 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
