TOFFEE SAUCE
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
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
TOFFEE SAUCE
Add a little sweetness to any dessert with this homemade buttered toffee recipe. Perfect to drizzle over ice cream pastries, brownies and cakes, this English toffee recipe has a deep flavor and truly takes your sweets to the next level. Whether you're drizzling on top or incorporating it into another recipe, this easy toffee recipe will have you living the sweet life, bite by bite. Try filling your Snickerdoodle Bites with toffee sauce instead of the suggested filling, or perhaps add an extra layer of sweetness to some Peanut Brittle Social S'mores. In our recipe book, there are truly endless options when it comes to using homemade toffee.Photo credit: Susan Whetzel from Doughmesstic.
Provided by McCormick
Categories Sauces, Marinades, and Rubs,Other,
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 205 Calories
TOFFEE SAUCE
Few things are as irresistible as a gloriously golden toffee sauce. Ludicrously moreish and rich with a deep caramel flavour, this simple yet versatile sauce is a real crowd-pleasing treat.
Provided by Simon Wood
Categories Desserts
Yield Serves 4 (makes about 500ml)
Number Of Ingredients 4
Steps:
- Place the cream, sugar and butter in a saucepan over a medium heat and let the sugar dissolve completely. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.
- Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.
- As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste!
- Lay the vanilla pod flat on a chopping board, if using. Use a sharp knife to slice the pod lengthways down the middle, creating two long halves. To collect the seeds, scrape the back of the knife down the inside length of each half.
- Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark brown colour. Remove it from the heat and stir in the vanilla seeds or extract. Store the sauce in the fridge until ready to use.
STICKY TOFFEE SAUCE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
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.
QUICK TOFFEE SAUCE
This sauce is easier to make than a caramel sauce, and is intended to be served with Sticky Toffee Puddings, but it would go with any other dessert that would suit a caramel-style sauce such as Pumpkin Pie or Gingerbread Cake.Makes enough for 8 servings.
Provided by Anna Olson
Categories Bake With Anna Olson,dessert,eggs and dairy
Number Of Ingredients 5
Steps:
- Melt the butter and brown sugar in a sauté pan over medium high heat until bubbling. Stir in the whipping cream, add the raisins and return to a simmer. Add the brandy (taking care in case it ignites). Spoon this over the steamed puddings and serve warm.
BEST TOFFEE EVER - SUPER EASY
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
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
TOFFEE SAUCE
Serve this buttery toffee sauce with our Sticky Toffee Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
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
Provided by Suzanne Goin
Categories Sauce Milk/Cream Dessert Quick & Easy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Place the butter, sugar, and salt in a medium saucepan. Over medium-high heat, cook, stirring constantly, until the butter has melted and the sugar has dissolved. Stir in the cream, and cook for another 3 or 4 minutes, until the mixture boils.
SALTED TOFFEE SAUCE
A pinch of sea salt really complements the luxurious taste of silky caramel - this sauce will work with lots of different desserts
Provided by Sarah Cook
Categories Condiment, Dessert
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 252 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
STICKY TOFFEE SUPER SAUCE
Easy Sticky Toffee Sauce for sweetening desserts! Yum!
Provided by sophiesaussage
Time 7m
Yield Serves 4
Number Of Ingredients 6
Steps:
- First Add both sugars, butter, golden syrup, cream and vanilla extract in to a bowl and mix well.
- Put the mixture in to a pan and heat on a gentle simmer for around 1-3 minutes until hot Pour and Enjoy!
TOFFEE SAUCE
Provided by Julia Moskin
Categories condiments, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place 1/4 cup sugar in a heavy saucepan, and cook over medium heat, stirring with a wooden spoon, until sugar turns light brown. Add remaining sugar 1/4 cup at a time, allowing each batch to brown before adding next. When all sugar is in pan, keep cooking until it turns dark brown. Add butter, and stir until melted. Stir in cream, and heat through. Pour into a jug, and serve.
Nutrition Facts : @context http, Calories 670, UnsaturatedFat 16 grams, Carbohydrate 52 grams, Fat 52 grams, Protein 2 grams, SaturatedFat 33 grams, Sodium 34 milligrams, Sugar 52 grams, TransFat 1 gram
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