Quick Coffee Toffee Sauce Recipes

ENGLISH STICKY TOFFEE SAUCE

Steps:

• Place the heavy cream, brown sugar, salt and butter in a medium sauce pan over medium heat and let the brown sugar dissolve completely, stirring as little as possible to avoid the sugar granules from splashing up the sides of the pan (this will result in a grainy toffee sauce). Once it's dissolved increase the temperature to medium high. Avoid stirring too much during the initial stages until the sauce begins to turn color. Increase the frequency of stirring as the sauce gets browner to prevent burning. Continue until the sauce is thickened and a dark amber. Remove from heat and stir in the vanilla extract.If the sauce thickens too much or if leftovers are too thick, add a little extra butter and/or heavy cream and reheat.
• Makes about 1 3/4 cups. Store in the refrigerator for up to a month.

QUICK COFFEE TOFFEE SAUCE

Steps:

• In a saucepan over medium heat, whisk together water and cornstarch.
• Stir in molasses, brown sugar and butter.
• Bring to a gentle simmer and stir until butter melts, sugar dissolves and sauce is smooth and begins to thicken (less than 5 minutes).
• Remove from heat and stir in vanilla and coffee.

TOFFEE SAUCE

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.

TOFFEE SAUCE

Steps:

• In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.

TOFFEE SAUCE

Steps:

• Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color.
• Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.

STICKY TOFFEE SAUCE

Steps:

• Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
• Serve with a couple of scoops of vanilla ice cream.

TOFFEE COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker. Place toppings in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.
• Pour into 5 coffee mugs. Top evenly with whipped topping.

CHOCOLATE PIE WITH TOFFEE SAUCE & COFFEE CREAM

Steps:

• In a food processor, blend the biscuits with the butter and coconut to make the base for the pie. Press it into a deep 21cm fluted tart tin, going all the way up the sides and making sure the corners are not too thick.
• In a large saucepan, melt both chocolates with the milk and cream over a very low heat, stirring slowly all the time. In a separate bowl, beat the egg yolks with the cornflour and sugar.
• When the chocolate has melted, add the egg mixture and stir together until it thickens, about 10-12 mins. When the texture is like thick custard, pour it into the tin and even out the top using a spatula. Sprinkle with the hazelnuts and place in the fridge for at least 2 hrs.
• Meanwhile, make the toffee sauce. Dissolve the sugar and 2 tbsp water in a large pan over a low heat. Bring to the boil and cook until golden and caramelised, about 2 mins. Whisk in the butter in small batches, then remove from the heat and stir through the cream. Set aside to cool.
• To make the coffee cream, mix the coffee in 1 tsp boiling water to make a paste. In a large bowl, whip the cream halfway, then add the coffee, sugar and vanilla, and whip until soft peaks form. Cover and chill until ready to serve.
• To serve, cut the pie into wedges. Reheat the toffee sauce in a small saucepan or the microwave and serve with the coffee cream.

SALTED TOFFEE SAUCE

Steps:

• Put the cream, butter and sugar in a saucepan. Melt together, then bubble, stirring, until toffee-coloured and saucy. Add salt to taste. Serve warm.

TOFFEE-FLAVORED COFFEE

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.

BEST TOFFEE EVER - SUPER EASY

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.