Mary Berry Toffee Sauce

I’ve made this toffee sauce more times than I care to admit—usually in a panic when guests are halfway through their crumble and I’ve remembered I forgot the “something saucy” to go on top. The first time I tried Mary Berry’s version, I burned it. Not even slightly. Full-on, smoke-the-kitchen-out burnt. Turns out “low and slow” isn’t just advice for ribs. But once I figured out how not to caramelise the pan instead of the sugar, this sauce became a staple.

It’s smooth, glossy, and unapologetically rich—with that proper deep toffee note you think only a shop-bought jar can do. Let me show you how I nailed it (and how to avoid the scorched disaster I started with).

Why This One Works So Well

Most toffee sauce recipes go heavy on sugar and light on cream—which gives you something sticky, but not velvety. This one flips that.

• Double cream is the magic here. It makes the sauce rich enough to coat a spoon luxuriously but not so thick it seizes when chilled.
• Light muscovado sugar brings that treacle depth without bitterness. I once tried it with regular brown sugar—it just tasted flat.
• And Mary’s method is hands-off just enough. You get time to prep your puds while it gently thickens—if you don’t crank the heat like I did.

INGREDIENTS + WHY THEY MATTER

• 300ml double cream – This is what makes the sauce silky. I’ve used whipping cream in a pinch, but it lacked the same indulgent texture.
• 75g butter (cubed) – I always use unsalted so I can control the saltiness. Salted will work, but dial it down elsewhere.
• 100g light muscovado sugar – The hero. It melts down beautifully and gives a proper toffee flavour. Don’t swap this for white sugar—it just doesn’t hit the same.

Making It Yours (Without Ruining It)

• Want it dairy-free? I tested this with full-fat coconut cream and vegan block butter. It works, but it sets firmer when cold—add a splash of oat milk to loosen it later.
• Craving salted toffee sauce? Stir in a generous pinch of flaky sea salt right at the end. Game-changer.
• No muscovado? Soft brown sugar can work in a pinch, but it won’t have that same dark warmth. Add a teaspoon of molasses to boost it.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Burned, bitter sauce	Heat too high and stopped stirring	Keep it on medium, stir constantly
Sauce split after cooling	Reheated too fast or didn’t stir enough	Gently warm and stir in a splash of cream
Grainy texture	Sugar didn’t fully dissolve	Stir until the sugar feels smooth on spoon

HOW TO MAKE MARY BERRY’S TOFFEE SAUCE

1. Measure everything into a medium, heavy-bottomed saucepan (trust me, don’t use a thin one—it scorches fast).
2. Place over medium heat and stir gently with a wooden spoon or silicone spatula. Don’t walk away—the sugar needs to melt fully before boiling.
3. Once the butter has melted and sugar has dissolved, turn up the heat just a notch. Let it bubble for 3–5 minutes.
   • Watch the edges—they’ll thicken first. Stir from the sides to keep it even.
4. Check the consistency—it should coat the back of a spoon, but still drip. Remove from heat.
5. Use immediately, or cool to room temp. As it cools, it thickens into something close to a soft spread—dreamy on toast, by the way.

TIPS FROM MY KITCHEN

• I always warm the cream slightly in the microwave first—helps the mix come together smoother.
• If you want a pourable sauce the next day, add 1 tbsp extra cream at the end.
• Use a metal spoon test: drag one through the sauce—it should leave a faint trail.
• Add a splash of dark rum at the end if you’re feeling cheeky—it’s unreal over bananas.

STORAGE + SERVING

• Fridge: Keeps up to a week in a sealed jar. It sets firm, so reheat slowly.
• Freezer: Freeze in small portions for up to 3 months. Defrost overnight in the fridge.
• Reheat: On the hob, gently. Or in the microwave in 30-sec bursts, stirring often.
• Pairs with: Sticky toffee pudding (obviously), vanilla ice cream, poached pears, or even yogurt and granola if you’re feeling fancy at breakfast.

FAQs

Q: Can I use regular cream instead of double cream?
A: You can, but it won’t be as thick or rich. I tried single cream once—it tasted nice but ran straight off the pudding.

Q: Why did my sauce turn gritty?
A: Your sugar probably didn’t dissolve fully before boiling. Keep stirring until it’s smooth before turning up the heat.

Q: Can I make it ahead of time?
A: Absolutely. I make it a day ahead, store it in a jar, and reheat gently. It gets better as it sits.

Q: Can I double the recipe?
A: Yep! Just use a bigger pan and stir constantly—larger batches take longer to thicken evenly.

Q: Is this the same as caramel sauce?
A: Not quite. Caramel is made by melting sugar first, then adding cream. Toffee starts with everything in the pot, which gives it a softer, creamier finish.

Try More Recipes:

• Mary Berry Chocolate Eclairs
• Mary Berry Fruit Compote
• Mary Berry Chocolate Cupcakes
• Mary Berry Limoncello Trifle