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So, you don't know what to fix for dessert?
And you feel a bit guilty cause you don't have time to make something homemade?
But you want something crazy-good, right?
Do you have 20 minutes?
That's all you need to put together this rich, decadent, super delicious toffee sauce that will have everyone begging for "just a bit more".
So if time's an issue, and you need a great dessert in a hurry, just pick up a carton of good vanilla ice cream. Then whip up a batch of this Buttermilk Maple Toffee Sauce and dessert will be done. Well done.
The sauce starts with plain old sugar. You warm it in a saucepan till it melts and transforms into a beautiful amber-hued liquid caramel.
Then comes pure maple syrup, buttermilk, butter and a splash of cream. Crank up the heat just a bit till it bubbles, then let it go. 10 minutes later, you'll be shocked at the deep, syrupy, delicious looking sauce staring back at you as you add the final touch - a drizzle of vanilla. Don't taste it quite yet as it's super hot but it won't take long before it's ready to roll.
I tried a few combination before coming up with this Buttermilk Maple Toffee Sauce.
Buttermilk???
I wanted to incorporate buttermilk because I love the delicious bit of tang it gives to baked goods and desserts. I thought it would be fun to use it in a sweet, buttery dessert sauce. Cream adds a richness and maple syrup - well you know how yummy maple syrup is. Put them all together and you've got a fabulous sauce that might just make you famous, (well, maybe not famous but you'll definitely get requests for the recipe).
Want to really have some fun? Serve this sauce over vanilla ice cream along with a drizzle of this Best Ever Hot Fudge Sauce (so easy, it's almost ridiculous). Add a few of these Sweet and Spicy Maple Pecans - oh my! You'll have a dessert worthy of royalty.
What else can you do with this Buttermilk Maple Toffee Sauce? It's just perfect for a drizzling/finishing/garnishing sauce for all kinds of desserts; pies, cakes, tarts etc. We love it on this Sticky Apple Pecan Cake (below) - an amazing combination! But you'll have to wait till Friday for that recipe. It's our latest obsession! Bon appetit till then.
- ½ cup sugar
- ¼ cup buttermilk*
- ¾ cup heavy cream
- ½ cup pure maple syrup
- 4 ounces butter
- 1 teaspoon vanilla extract
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Place sugar in a heavy bottom medium-size pot (it should be at least 2 quarts to prevent sauce from boiling over the top). I like to use a pot with a wide opening as the sugar will melt faster and the sauce will cook a bit quicker.) Cook over medium heat, stirring frequently with a fork till small lumps begin to appear. This will a minute or two. Once the small lumps appear, stop stirring (if you continue to stir it can cause the sugar to crystalize) and reduce heat to medium low. Continue to cook, allowing sugar to melt. It will usually start around the edges and in the center and you'll notice a amber colored liquid forming.
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Continue to cook for a few more minutes until most of the sugar has been melted. Watch it carefully and swirl the pot occasionally to evenly melt the sugar. When almost all of the sugar is melted, remove from heat and swirl a few times to finish the melting process. Carefully add the buttermilk, cream, syrup and butter. The mixture will spatter a bit when you add the liquid so be careful. Don't worry, the melted sugar will harden and turn quite gloppy at this point.
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Return pot to the stovetop and cook, stirring continuously over medium heat until sugar is melted again and mixture is smooth. This will take a minute or two.
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Bring mixture to a boil, then reduce to a steady simmer and cook for 8-10 minutes, stirring frequently. Watch careful and reduce heat if sauce starts boiling too fast and rising up sides of pan. You may have to play with the temperature a bit to maintain a steady simmer but not allow it to boil over. Mixture should be syrupy when finished but will thicken up more as it cools.
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Add vanilla, stir well and allow to cool in pot for 20 minutes, then transfer to a airtight glass jar or storage container. Will keep for a week to 10 days in the refrigerator.
*If you don't have buttermilk, you can use just heavy cream for this recipe (1 cup). It will still be delicious but won't have the little "tang".
I have also substituted Greek yogurt for the buttermilk (same amount) and it's quite yummy.
Recipe can be doubled but the time for melting the sugar and reducing the sauce will be a bit longer.
Sandra says
Oh my gosh, if Oprah still touted her favorite things this would surely be one of them!
ami@naivecookcooks says
This looks so so delicious!!
Valya @ Valya' s Taste of Home says
Wow! This sauce looks absolutely delicious! It is definitely on my to try list. It would go really good with my crepes with cheese. Thanks for sharing! 🙂
TheKitchenLioness says
Dear Chris, I am always looking for a great caramel sauce recipe - mine just is not what I am looking for but yours sounds delicious and looks divine. I read through the recipe, I think I can handle this...I will serve it over some really good-quality vanilla ice cream on the weekend. I always have buttermilk on hand as I love baking with it - so there is no excuse not to make this.
You always have the most wonderful recipe ideas - looking foraward to Friday´s cake recipe!
Liebe Grüsse,
Andrea
Juliana says
I love the idea of using Greek yogurt in this sauce...this is sure a delicious sauce...and I would love to top my ice cream with it.
Thanks for the recipe Chris...hope you are having a lovely week 🙂
Catalina @ Shades of Pink says
Gorgeous pics, and I can only imagine how decadent that sauce tastes.
Erin @ Simple, Sweet & Savory says
This looks so decadent, Chris! It's like a combination of all my favorite flavors in one sauce. I'm so excited to try it!
Susan says
Wow, Chris! I think I just drooled on my keyboard! I love caramel and you've really taken it to a whole new level here - so perfect for fall!
John@Kitchen Riffs says
Mrs KR is the dessert maven in our house, and she loves making quick sauces like this. She'll love this! I'll definitely be sharing it with her. So she can make it for me. 🙂 Good post -- thanks.
Angie@Angie's Recipes says
Is it a sin to want to drink that bottle of toffee sauce? It looks droolworthy!
Chris Scheuer says
It's a little naughty but not a sin Angie 🙂
Claire @ Claire K Creations says
Chris I have a little pot of cream sitting in the fridge that expires on Friday. I was going to use it to make potato bake for dinner. Would it be bad if we had caramel sauce instead?
Mary Hirsch says
Surprisingly I always have Greek yogurt in the fridge but buttermilk is easy to buy so will stick with that because I sense you think it's better. I'll give this a try to see if it can replace my Salted Caramel Topping by Smuckers (I know, Chris, you're ashamed of me.) Surprisingly, I usually have everything but the buttermilk in my fridge. I seem to use heavy cream for many recipes. So, this will be easy to try. And, thank you for giving us other suggestions for its use. That is always helpful. Look forward to the apple pecan cake recipe.
Chris Scheuer says
I'm so no ashamed of you Mary. My motto is, it's really good, who cares 🙂
Sophia @ NY Foodgasm says
Oh my this would be amazing on just about anything!!!
Charlotte Moore says
YUM!!!!! Where is the recipe for the Sticky Apple Cake you are putting this sauce on??? Oops!!! I just saw where you said you were sharing to Friday. Looks wonderful!!!
Jenna says
Swoon!! I think I would just drink it!! Wowza, thanks Chris!
cheri says
Hi Chris, oh I love all the delicious stuff coming out of your kitchen, beautiful looking sauce. Cannot wait for Friday to see what kind of cake the sauce is served with.
Lynn says
Sounds very tasty and you got some great pics! Happy Halloween Week:@)
Kelly says
That looks brilliant! I have some buttermilk to use up right now too...
Maureen | Orgasmic Chef says
That looks amazing! What cake is that sitting under all that deliciousness?? 🙂
Chris Scheuer says
Oh, you'll love that cake Maureen, it's our latest obsession. I'll be sharing it Friday, it's a Sticky Apple Pecan Cake, very yummy!
Marigene says
This will be perfect drizzled over cheesecake! Thanks for sharing, Chris.
Have a wonderful week.
Carolyn Fitzgerald says
Oh how bad you are!!! You are killing me with all of the wonderful recipes day after day. after day. How am I supposed to lose another ten pounds with these recipes attacking me?
Seriously, the recipes sound awesome and I can't wait to try them.
Chris Scheuer says
Sorry Carolyn 🙂 I promise, I'll post lots of good, healthy stuff to make up for it!
Laura (Tutti Dolci) says
This sauce looks divine, I must try it over ice cream!
sue/the view from great island says
I'm not sure this sauce would ever make it to the dessert table, I'd be downing it by the spoonful!
Ginny Hartzler says
This is awesome, and my mouth is watering now! It would be perfect to make on Halloween if family comes over...pair it with some rich cake or good ice-cream, YUM!
Madonna/aka/Ms. Lemon says
Sounds delish Chris. I wish I had a drizzle this week.