Though the textures of genuine, crunchy toffee and soft caramel are different, the flavour of caramel and toffee are the same from the caramelization of the sugar in both recipes. This flavour similarity leads many cookbooks to interchange the terms. Soft toffee made with condensed milk or cream is technically a caramel. But this pourable form of toffee, similar to caramel syrup, is the sauce that gives sticky toffee pudding its name. This sauce consists of condensed milk and sugar cooked to a dark, thick consistency, and it can be made ahead of time and reheated before pouring over the pudding.
Pour the condensed milk for toffee into a saucepan.
Heat the milk over low heat until warmed through and darkened.
Whisk the milk the entire time to prevent it from burning.
Make the toffee sauce for the first time using condensed milk. Combine a 414ml. can of condensed milk with 1/2 cup brown sugar and 1/4 cup butter in a saucepan and bring to a boil. Reduce the heat to simmer and cook, while stirring, for five to seven minutes or until reduced by half.