ENGLISH STICKY TOFFEE SAUCE
Luxuriously rich with a deep caramelized flavor, drizzle this English toffee sauce over your cakes, ice cream, fresh fruit, add it to your fruit crumbles and crisps, or a dollop to your waffles or anything else your heart desires!
Provided by Kimberly Killebrew
Time 15m
Number Of Ingredients 5
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.
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
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
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.
PROFITEROLE & SALTED TOFFEE ICE CREAM SANDWICHES
Drizzle these fresh choux buns with plenty of hot toffee sauce and top with whatever you like - try homemade honeycomb, chopped nuts or your favourite chocolate bar.
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Line a large baking tray with baking parchment. Heat oven to 220C/200C fan/gas 7. Heat the butter in a non-stick pan with 110ml water until melted. Increase the heat until boiling, then place on the lowest heat possible and quickly beat in the flour until the mixture comes together as a ball. Take off the heat, beat in the eggs one at a time until glossy and thick, then leave to cool for a few mins.
- Spoon or pipe the pastry onto the baking tray in eight equal-sized blobs (about 6-7cm wide), bake for 5 mins, then reduce the oven to 200C/180C fan/gas 6 and continue to bake until well risen and golden. Turn the oven off and leave the buns inside the oven to dry out until cool. Can be made a day ahead and kept in an airtight container.
- For the sauce, tip the sugar, syrup, treacle and butter into a pan, bring to the boil and stir until combined. Pour in the double cream and bubble briskly for 2-3 mins until thickened slightly. Stir and season with a pinch of salt. The sauce can be made two days ahead and kept in an airtight container in a cool place. Reheat gently in the microwave or a saucepan before serving.
- To serve, cut the buns in half, then place a ball of ice cream on the bottom half. Pop the lid back on and arrange the buns on a big board. Drizzle with the warm toffee sauce and serve any toppings on the side for people to add themselves.
Nutrition Facts : Calories 432 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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- Preheat oven to 400-degrees. Place saltines in a pan (I used a nonstick cake pan) and leave just a little bit of room between each cracker.
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