Maple Toffee Sauce Food

MAPLE TOFFEE SAUCE

Maple Toffee Sauce image

Use this syrupy concoction with the Upside-Down Sticky Toffee Pudding for a super-sticky dessert.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1/2 cup (1 stick) unsalted butter
1/2 cup light-brown sugar
1/4 cup pure maple syrup
1/2 teaspoon coarse salt
1 teaspoon vanilla
1/2 cup heavy cream

Steps:

Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use.

STICKY MAPLE PECAN BAKED APPLES WITH TOFFEE FUDGE SAUCE

Sticky Maple Pecan Baked Apples With Toffee Fudge Sauce image

Such an easy and an indulgent dessert! Baked apples with maple syrup, pecans, Calvados or brandy, served with a rich, creamy toffee fudge sauce. (You can also use apple juice if you wish.) These make an ideal dinner party dessert, as the can be put in the oven to bake, as everyone sits down for their appetisers or main course! If you really want to push the boat out - serve these with an extra dollop of cream or even some vanilla ice cream! These apples are better eaten warm, rather than hot - so let them rest for about 5 minutes before serving, ideally whilst you make the toffee sauce.

Provided by French Tart

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cooking apples
125 g unsalted butter
150 g light muscovado sugar
150 ml brandy or 150 ml apple juice
1 lemon, juice of
100 ml maple syrup
6 ounces pecans, roughly chopped
125 ml double whipping cream

Steps:

Preheat the oven at gas mark 4/180°C/375°F.
Core the apples and, with a sharp knife, cut a line round the middle of them.
Put them in a roasting tin & press the butter, sugar & pecan nuts, alternately, in to the holes and press any excess on top.
Put the Calvados, brandy or apple juice with the lemon juice and maple syrup into the tin.
Put them into the oven and cook for about 40 to 50 minutes or until tender.
Then take the tin out of the oven, remove apples to a plate or dish and pour the cooking juices and liquid into a saucepan. (Making sure, the nuts are not included - strain them out and put them back with the apples).
When you want to eat pudding, put the saucepan on a high heat on the hob. Let bubble until reduced and thickened; it should be like a thick sticky syrup.
Stir in the cream and let bubble again for a few minutes; pour this sticky toffee sauce over the apples and serve with an extra dollop of fresh cream or vanilla ice cream.

Nutrition Facts : Calories 643.6, Fat 45.3, SaturatedFat 17.3, Cholesterol 73.4, Sodium 23.4, Carbohydrate 63.6, Fiber 6.1, Sugar 53, Protein 3.6

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