Easy Toffee Pots

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! 

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Toffee Pots From Leftover Toffees

Prep Time

5 mins

Cook Time

5 mins

Resting time

1 hr

Total Time

1 hr 10 mins

 

Easy to make toffee pots. A simple dessert using up the leftover toffees from the candy selection box. The perfect treat for everyone!

Course: Dessert

Cuisine: British, Christmas

Keyword: Toffee Pots

Servings: 4

Calories: 374 kcal

Author: Helen Best-Shaw

Ingredients

• 200 g toffees (about 25 toffees)
• 50 ml milk
• 100 ml double cream
• extra cream for serving

Instructions

1. Unwrap the toffees and place with the milk in a saucepan. Gently heat, stirring all the time until melted into a smooth thick sauce.

2. Remove from the heat and allow to cool. Stir in the cream.

3. Pour into espresso cups or verrine glasses and leave in the fridge to set for a couple of hours – overnight is better.

4. Serve with a little extra liquid cream poured on top.

Recipe 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.  

Nutritional Information 

• This recipe is 19 Weight Watchers Points per portion 

Nutrition Facts

Toffee Pots From Leftover Toffees

Amount Per Serving

Calories 374 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Cholesterol 88mg29%

Sodium 82mg4%

Potassium 61mg2%

Carbohydrates 34g11%

Sugar 32g36%

Protein 1g2%

Vitamin A 964IU19%

Calcium 47mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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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.