Three-ingredient toffee pots – a delicious and impressively easy dessert, made from leftover toffees.
Leftover Toffees
Avoid waste and save on the dentist’s bills by turning them into these tempting and much softer toffee pots to serve to your friends.
This dessert really couldn’t be any easier. All you need is a handful of toffees, milk and cream.
Any type of toffee will do – plain or flavoured, regular or chocolate coated.
You could make a big bowl of this pudding but the individual pots look so much more impressive and elegant.
A set of verrine glasses is cheap to buy online or from a large supermarket. Alternatively, you can use large shot glasses or espresso cups.
Why You Will Love This Recipe
- It is seriously easy and takes just ten minutes’ hands-on time!
- Just three ingredients.
- You can use any toffees from the bottom of the sweetie tin – flavoured, chocolate covered or otherwise.
How to Make Toffee Pots – Step-by-Step
Step one – Grab the ingredients. All you need is toffees, milk and cream.
Step two – Pop the toffees and milk in a pan. Heat gently, stirring all the time until melted.
Step three – When completely dissolved, remove from the heat.
Don’t worry if the mixture has curdled a little. Some toffees seem to curdle, others don’t, but once you have added the cream, no one will notice.
Step four – Allow to cool for a few minutes. Then add the cream and stir well.
Step five – Pour the mixture into individual serving glasses (or ramekin dishes), and leave in the fridge for a couple of hours. Ideally, leave them overnight to set.
Just before serving, remove from the fridge and top with some extra cream.
Toffee Pots – Hints, Tips & Variations
- You can use any toffees for this – any flavour, plain or treacle, or chocolate covered.
- Sometimes the mixture looks as if it has curdled when you melt the toffees. Don’t worry: the finished toffee pots will be fine.
- Make some extra, add milk and warm for a delicious hot toffee milk.
- These pots generally have a soft set. The longer they stay in the fridge the more solid they become – I like to leave them for 24 hours.
- Softer toffees will give a softer set. Either add more toffee or put a little less cream in.
- Fold any leftover mixture into whipped cream and use it as an indulgent dessert topping.
If you like these toffee pots, try my leftover chocolate pots!
Toffee Pots From Leftover Toffees
Ingredients
- 200 g toffees ((about 25 toffees))
- 50 ml milk
- 100 ml double cream
- extra cream for serving
Instructions
- Unwrap the toffees and place with the milk in a saucepan. Gently heat, stirring all the time until melted into a smooth thick sauce.
- Remove from the heat and allow to cool. Stir in the cream.
- Pour into espresso cups or verrine glasses and leave in the fridge to set for a couple of hours – overnight is better.
- Serve with a little extra liquid cream poured on top.
Notes
- You can use any toffees for this – any flavour, plain or treacle, or chocolate covered.
- Sometimes the mixture looks as if it has curdled when you melt the toffees. Don't worry: the finished toffee pots will be fine.
- Make some extra, add milk and warm for a delicious hot toffee milk.
- These pots generally have a soft set. The longer they stay in the fridge the more solid they become – I like to leave them for 24 hours.
- Softer toffees will give a softer set. Either add more toffee or put a little less cream in.
- Fold any leftover mixture into whipped cream and use it as an indulgent dessert topping.
- This recipe is 19 Weight Watchers Points per portion
Update Notes: This recipe was originally posted in February 2012, but was rewritten and republished with new photos, step by step instructions and hints & tips in January 2020.
Lynn
These are just wonderful!
Katie
Mmmmmm they look delightful Helen. What a great idea for using up the unloved toffees. And also feeds my obsession with desserts in little pots :-)
Helen
I reckon that Werthers would be lush in them too!
Sarah, Maison Cupcake
Super idea. Definitely going to try this with the remaining toffees in my tin!
Helen
Go for it Sarah! And thanks for giving me your left over toffees!
Charlotte
Great idea Helen! Now, to devise something for the strawberry and orange ones – they are very unloved chez nous!
Helen
Just send me the strawberry and orange ones please Charlotte.
Although you may just be able to do exactly the same with them.
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What a fantastic idea, I normally use the toffees in rice krispie cakes….It is a very clever idea indeed!
Helen
Thank you Laura. I am liking the idea of toffee rice krispie cakes too.
Ali Thorpe
I only eat the leftover toffees when I’m desperate for a sugar fix. These toffee pots look delicious, are remarkably simple and, if presented as you have done, can be passed off as something a little more complicated to make. Perfect!
Sarah
You’ve got it ALL WRONG. Toffee pennies are the BEST!
(but I don’t have any fillings)
Hannah @ Love to Dine
These look AMAZING – and I love the sound of the drink version. I could probably drink gallons of it!
Andrea brown
The receipie for toffee pots was absolutely amazing all my family loved them with the left over toffee pennies thanks look forward to receiving other ones
Helen
I never eat the toffee pennies so always use this to use them up.
Yasmine Kirkwood
We were given a box of Thorntons toffees for Christmas, and no one is eating them! This looks like a great way of using them up.
Kelly Watson
These little puddings look perfect. I do like how you have served them in shot glasses. Such an easy make too.
Hollie Jackson
This is a great use for those leftover toffees! So clever and they look delicious.
Sally-Anne
I am a sucker for anything toffee like, so these are right up my street. Perfect for a simple and successful pudding.