Strawberries With English Toffee Sauce Food

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.

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.

STRAWBERRIES WITH ENGLISH TOFFEE SAUCE

Steps:

• Combine sugar, cream, corn syrup and butter in a sauce pan. Boil for 1 minute. Remove from heat; stir in candy and cool. Serve sauce over strawberries topped with sour cream.

STRAWBERRIES WITH TOFFEE SAUCE

Steps:

• Combine sugar, whipping cream, Karo syrup, and butter in a small saucepan. Bring to a boil, and immediately remove from the heat once it reaches a boil.
• Let cool for about 10 minutes. Stir in crushed Heath Bars or toffee bits.
• Allow to cool to room temperature or chill before serving. If Toffee Sauce is too stiff when ready to serve, warm for a few seconds in the microwave.
• Place sliced strawberries in individual serving bowls. Drizzle with Toffee Sauce, and top with whipped cream or creme freche if desired.
• *Heath Milk Chocolate Toffee Bits can be found in the baking aisle of the grocery store, in the same area as chocolate chips. Be sure to get the Milk Chocolate Toffee Bits, not the plain toffee bits. You need the milk chocolate on the bits to melt into the sauce.
• Store leftover Toffee Sauce in a covered container in the refrigerator. Warm slightly in the microwave when ready to use.

STRAWBERRY TOFFEE TART

Steps:

• Line a 20cm flan tin with baking parchment. Put the biscuits in a strong food bag and bash with a rolling pin to finely crush them. Tip into a bowl and mix in the melted butter. Press over the base of the tin. Chill for about 30 mins until it feels firm. Slice or halve the strawberries, depending on their size.
• Remove the biscuit base from the flan tin and slide onto a flat serving plate. Put 2 tbsp of the cream in a small bowl with the toffees, then whip the rest until it just holds its shape in soft folds. Fold in the yogurt, then spoon over the biscuit base and cover with strawberries.
• Melt the toffees and cream together in the microwave on Medium for 30 secs-1 min, then stir until it forms a sauce. Drizzle over the tart filling.
• The tart can be chilled for a couple of hours at this stage. Dust with icing sugar before serving.

STRAWBERRY HAZELNUT TART

Steps:

• Heat oven to 190C/170 fan/gas 5. Tip the flour and ground hazelnuts into the food processor and add the butter. Process until it looks like fine crumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tbsp cold water, then pulse to a firm dough.
• Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23-24cm loose-based flan tin. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. Line pastry case with a round of baking parchment and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden.
• Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside.
• Beat the mascarpone with the icing sugar to loosen it. Whip the cream until it just holds its shape, then fold into the mascarpone. Slice half the strawberries and mix into the cream. Remove the pastry case from the tin and set on a serving plate. Spread two-thirds of the toffee sauce over base, then spoon over the mascarpone.
• Slice the remaining strawberries and scatter over the filling. Drizzle the rest of the toffee sauce over the strawberries and sprinkle with the hazelnuts.

TOFFEE STRAWBERRIES

Steps:

• dissolve the sugar in the water in a small, heavy saucepan and boil without stirring - just swirl the pan around until the sugar syrup turns a golden caramel colour.
• remove from the heat and dip strawberries into te syrup, holding them by the stalk.
• leave to harden on a non-stick baking paper.
• this also works well with cherries.