Armagnac Toffee Sauce Recipes

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TOFFEE SAUCE



Toffee Sauce image

This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes, as it thickens when it cools. Serve warm over ice cream, or place in fondue pot over low heat to keep warm and dip apples, pears, pineapple, strawberries, bananas, and orange wedges.

Provided by ANNETTE BROKENSHIRE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 20

Number Of Ingredients 6

½ cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 44.9 g, Cholesterol 18.9 mg, Fat 6.3 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 74 mg, Sugar 36.4 g

BEST TOFFEE EVER - SUPER EASY



Best Toffee Ever - Super Easy image

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Provided by FUNKYSEAMONKEY

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 1h20m

Yield 32

Number Of Ingredients 5

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Steps:

  • In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
  • While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
  • As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
  • Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g

CHOCOLATE CAKE WITH ARMAGNAC ICE CREAM



Chocolate Cake with Armagnac Ice Cream image

Provided by Food Network

Number Of Ingredients 8

8 ounces butter
8 ounces bittersweet chocolate
4 whole eggs
4 egg yolks
3 ounces sugar
2 1/4 tablespoons flour
Butter, for pan
Flour, for pan

Steps:

  • Preheat oven to 350 degrees. On the top half of a double boiler over medium heat, melt the butter and chocolate together, whisking to blend. When the chocolate and butter are fully melted, remove the chocolate from the stove. In a mixing bowl, whisk the whole eggs plus the yolks together with all of the sugar until well blended, being careful not to incorporate air. When chocolate/butter mixture has cooled, add egg and sugar mixture, add the flour by hand with a whisk, again being careful not to incorporate air. Butter and flour 4 (approximately 4-ounce) cake molds, tapping the pan to remove excess flour, and pour the chocolate batter into the pan. Place in the middle rack of the oven and bake for 8 minutes. Unmold and serve warm.
  • Armagnac Ice Cream: 1 quart half-and-half 3 tablespoons Armagnac 1 cup sugar 9 egg yolks
  • Warm the half and half and Armagnac in a saucepan over medium heat until it comes to a boil, then remove the saucepan from the stove. While the half and half is heating, whisk the sugar and egg yolks in a bowl until pale lemon in color. Add the sugar/egg yolk mixture to the half and half and return to the stove over very low heat. Stir constantly with a wooden spoon until the foam on the top disappears and the mixture is thicker and coats the back of the spoon. Remove from the stove immediately and stop the cooking by placing the saucepan in a bowl of ice, stirring the mixture to cool it. Freeze in an ice cream maker according to manufacturer's instructions.

ARMAGNAC TOFFEE SAUCE



Armagnac Toffee Sauce image

Categories     Sauce     Milk/Cream     Dessert     Christmas     Vegetarian     Quick & Easy     Cognac/Armagnac     Winter     Simmer     Gourmet

Yield Makes about 2 1/4 cups

Number Of Ingredients 4

1 1/2 cups heavy cream
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup packed light brown sugar
3 tablespoons Armagnac

Steps:

  • In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.

PRUNE KUMQUAT STICKY PUDDING WITH ARMAGNAC TOFFEE SAUCE



Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce image

Categories     Cake     Mixer     Fruit     Ginger     Dessert     Bake     Christmas     Vegetarian     Prune     Cognac/Armagnac     Winter     Kumquat     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

1 3/4 cups packed pitted prunes (about 14 ounces)
1/2 cup Armagnac
1 1/4 cups water
6 kumquats
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
Garnish: kumquats (preferably with leaves)
Accompaniments:
Armagnac toffee sauce
Armagnac ice cream

Steps:

  • Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan (see note, above) or 11-cup bundt pan.
  • Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.
  • Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes.
  • Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl.
  • In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.
  • Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week.
  • Garnish cake with kumquats and serve with warm toffee sauce and ice cream.

TOFFEE DESSERT SAUCE



Toffee Dessert Sauce image

Use this recipe when making Individual Sticky Toffee Puddings.

Provided by Martha Stewart

Number Of Ingredients 4

2 1/2 cups heavy cream
2 cups sugar
1/3 cup corn syrup
1/2 cup (1 stick) plus 1 tablespoon unsalted butter

Steps:

  • In a medium saucepan, combine 1 1/4 cups cream, sugar, corn syrup, and butter. Place over medium heat, and cook, stirring occasionally, until caramel colored, about 15 minutes.
  • Remove from heat, let stand until cool, about 30 minutes. Place over low heat, and stir in remaining cream until smooth.

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