Quick Coffee Toffee Sauce Food

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.

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.

QUICK TOFFEE SAUCE

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.

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 SAUCE

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.

RUM TOFFEE SAUCE

Steps:

• In a medium saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Reduce heat, and stir in cream and rum; simmer for 4 minutes. Remove from heat, and stir in vanilla. Let cool.
• Store in refrigerator for up to 2 weeks.