Chocolate Toffee Sauce


I made this sauce by accident. But what a beautiful accident it was. It’s thick and drizzly, perfectly speckled with tiny bits of dark chocolate that melt on your tongue a moment after the toffee sauce does.

To my great dismay, some of the Christmas presents I ordered never arrived (they finally arrived today!). Not wanting to get the person something else, since I really wanted to get them this specific thing, very late on December 23rd (so late, in fact, that it was almost the 24th), I had the idea of trying my hand at chewy chocolate toffees.

Not owning a sugar thermometer I decided to eye-ball it, and after happily watching my mixture of sugar, syrup, cream and dark chocolate bubble away for what seemed like nearly an hour, I decided the mixture must surely be close to soft-ball stage (even though when I poured some into a glass of cold water it didn’t really form the malleable ball it was supposed to, which I decided might be because of the chocolate I’d added, and not because the mixture wasn’t actually the desired temperature yet), and poured it into my baking parchment-lined pan. The next morning I awoke to a glorious pan of thick chocolate toffee sauce, which was hard to get too annoyed about.

So I made my brother an I’m-sorry-your-present-didn’t-get-delivered-in-time-for-Christmas mug (like this!), and spooned the toffee sauce into a sterilised jar. That jar is now happily sitting in my fridge, one third emptier than on the 24th because I had a friend over for dinner last night, and we heated some up and poured it over vanilla ice cream (*smacks lips happily*).

(Accidental) Chocolate Toffee Sauce
Slightly and accidentally adapted from
Yield: one large jar. Keeps for about 3 days at room temperature, and several weeks in the fridge (my guestimate is 4-6 weeks, but I’ll test this and get back to you!).

  • 200 g sugar
  • 100 g golden syrup
  • 400 ml heavy cream
  • 1/2 tsp sea salt
  • 50 g dark chocolate, chopped

In a large, heavy-bottomed pot, mix cream, syrup, sugar and salt, and bring to a boil.

Let it boil away at medium heat until the caramel begins to get more golden and thick. Now and then give the mixture a stir.

Add your chopped chocolate, and keep on letting the caramel boil, giving it a good stir now and then, to mix in the chocolate.

After about 20 minutes, when the mixture is starting to thicken but is still quite liquid (indeed, before it reaches a temperature of 120°C (248°F/soft-ball stage), pour into a sterilised jar and allow to cool at room temperature before keeping in the fridge to use however you please (over ice cream, in cupcakes, or simply eaten by the spoonful). Straight out of the fridge I think it could even be eaten as a kind of chocolate-caramel spread on bread. For use over ice cream, blitz it in the microwave for just a few seconds, to make it ever so slightly less thick, or allow to come to room temperature, before drizzling over the ice cream.


* Should you wish to make the actual toffees, let your mixture reach 120°C, then pour into a pan lined with baking parchment (about 15×25 cm) and let cool over night at room temperature, covered in tin foil. Once cooled, cut into little squares, and sprinkle with flaky sea salt.

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