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You are here: Home / Recipes / Recipes by Main Ingredient / Dairy / Easy Toffee Pots

Easy Toffee Pots

Published on February 6, 2012 by Helen 18 Comments
Last Updated on January 18, 2020

Jump to Recipe - Print Recipe

Three-ingredient toffee pots – a delicious and impressively easy dessert, made from leftover toffees. 

Creamy individual serving toffee pots topped with heavy cream.

Table of Contents

  • Leftover Toffees
  • Why You Will Love This Recipe 
  • How to Make Toffee Pots – Step-by-Step 
  • Toffee Pots – Hints, Tips & Variations 
  • Toffee Pots From Leftover Toffees
    • Ingredients
    • Instructions
    • Notes

Leftover Toffees

It is always the toffees that are left at the bottom of the chocolate selection box in our home. When they have been hanging around too long and start to harden, they can be just too hard on your teeth.

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. 

A top down view of toffees on a marble chopping board

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 

Top down view of the three ingredients for toffee pots. Sticky toffees, cream and milk.

Step one – Grab the ingredients. All you need is toffees, milk and cream. 

Toffees in a saucepan of milk, ready to heat and melt.

Step two – Pop the toffees and milk in a pan. Heat gently, stirring all the time until melted.  

Toffees completely melted into milk.

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. 

Top down view of a pan fill of toffee sauce mixed with cream

Step four – Allow to cool for a few minutes. Then add the cream and stir well.  

Toffee pots ready to go in the fridge to chill.

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. 

Spooning rich toffee pot dessert from single sized verrine glass serving

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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Spooning toffee dessert out of the individual glass serving.
Print Recipe
4.92 from 23 votes

Toffee Pots From Leftover Toffees

Easy to make toffee pots. A simple dessert using up the leftover toffees from the candy selection box. The perfect treat for everyone!
Servings: 4
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time5 mins
Resting time1 hr
Total Time1 hr 10 mins

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.  
Nutritional Information 
  • This recipe is 19 Weight Watchers Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
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.
Course: Dessert
Cuisine: British, Christmas
Keyword: Toffee Pots
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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.

 

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Filed Under: Dairy, Desserts & Puddings, Quick & Easy, Recipes, £ Ingredients: Cream, Milk, Toffee

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    Recipe Rating




  1. Lynn

    5 stars
    These are just wonderful!

    Reply
  2. Katie

    5 stars
    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 :-)

    Reply
    • Helen

      I reckon that Werthers would be lush in them too!

      Reply
  3. Sarah, Maison Cupcake

    5 stars
    Super idea. Definitely going to try this with the remaining toffees in my tin!

    Reply
    • Helen

      Go for it Sarah! And thanks for giving me your left over toffees!

      Reply
  4. Charlotte

    5 stars
    Great idea Helen! Now, to devise something for the strawberry and orange ones – they are very unloved chez nous!

    Reply
    • Helen

      5 stars
      Just send me the strawberry and orange ones please Charlotte.

      Although you may just be able to do exactly the same with them.

      Reply
  5. [email protected]

    5 stars
    What a fantastic idea, I normally use the toffees in rice krispie cakes….It is a very clever idea indeed!

    Reply
    • Helen

      Thank you Laura. I am liking the idea of toffee rice krispie cakes too.

      Reply
  6. Ali Thorpe

    4 stars
    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!

    Reply
  7. Sarah

    5 stars
    You’ve got it ALL WRONG. Toffee pennies are the BEST!

    (but I don’t have any fillings)

    Reply
  8. Hannah @ Love to Dine

    5 stars
    These look AMAZING – and I love the sound of the drink version. I could probably drink gallons of it!

    Reply
  9. Andrea brown

    5 stars
    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

    Reply
    • Helen

      I never eat the toffee pennies so always use this to use them up.

      Reply
  10. Yasmine Kirkwood

    5 stars
    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.

    Reply
  11. Kelly Watson

    5 stars
    These little puddings look perfect. I do like how you have served them in shot glasses. Such an easy make too.

    Reply
  12. Hollie Jackson

    5 stars
    This is a great use for those leftover toffees! So clever and they look delicious.

    Reply
  13. Sally-Anne

    5 stars
    I am a sucker for anything toffee like, so these are right up my street. Perfect for a simple and successful pudding.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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