Macallan Toffee Sauce

Combine with Macallan Oak Spiced Pecans to top your favorite ice cream for a delicious sundae.
Recipe By: Executive Pastry Chef Hedy Goldsmith
  • PrepN/A |
  • TotalN/A |
  • ServesYields 1 cup


    • 3/4 cup dark brown sugar, packed
    • 5 tablespoons unsalted butter, cut into 4 pieces
    • 1/3 cup heavy cream
    • 3 tablespoons The Macallan 12 Years Old Fine Oak
    • 1/2 teaspoon pure vanilla extract
    • 1/4 teaspoon kosher salt


Combine the brown sugar and butter in a medium saucepan. Cook over low heat, stirring occasionally, until the butter is melted and the sugar is dissolved, about 3-4 minutes. Increase the heat to medium-high and bring to a full boil.

Slide the pan from the heat, add the cream, Scotch, vanilla extract, and salt, and whisk until well blended. Give the sauce a taste and add a pinch or two more of salt, if needed.

Use immediately or set aside until completely cool and cover and refrigerate up to 2 weeks. To serve, reheat gently in a double boiler. Do not overheat, or the sauce will separate.
Recipes From - The Gourmet Food And Cooking Resource