Toffee Sauce Recipes

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STICKY TOFFEE SAUCE

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5



Sticky Toffee Sauce image

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.

3/4 cup plus 1 tablespoon soft dark brown sugar
2 tablespoons dark corn syrup
3/4 stick unsalted butter
2/3 cup heavy cream
Serving suggestion: Vanilla ice cream

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



Toffee Sauce image

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.

2 tablespoons unsalted butter
1/2 cup lightly packed dark-brown sugar
Generous pinch kosher salt
6 tablespoons heavy cream

STICKY TOFFEE PUDDING

Provided by Valerie Bertinelli

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 16



Sticky Toffee Pudding image

Steps:

  • For the pudding: Preheat the oven to 350 degrees F.
  • Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes.
  • Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature.
  • Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined.
  • Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes.
  • For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve.
  • Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately.

6 ounces pitted dates
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup light brown sugar
4 tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
1 tablespoon orange zest
2 teaspoons vanilla extract
Nonstick cooking spray, for the pan
2/3 cup heavy whipping cream
1/2 cup plus 2 tablespoons light brown sugar
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons Irish whiskey

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



Toffee Sauce image

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

½ cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

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



Toffee Sauce image

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.

16 tablespoons unsalted butter (2 sticks)
1 cup heavy cream
1 cup packed light-brown sugar
1/4 teaspoon salt

BUTTERSCOTCH SAUCE, OR TOFFEE SAUCE

I have always known this sauce as butterscotch sauce, but I suppose that toffee sauce would be an equally good name. It is ideal served over ice cream and sliced banana, and is very popular with children - especially when you boil the sauce for a bit too long, and it turns to toffee when you pour it on the cold ice cream! It is a very sweet sauce, so you may not need too much of it. I have suggested that the quantity in the recipe serves 4 to 8, but really it depends on how much you serve out, and how sweet a tooth you have. It's easy to scale up or down - you just use equal weights of the three ingredients. If you use light brown sugar, you get a lighter-flavoured sauce, with a more predominant butter flavour, which I think is better than the sauce you get with dark brown sugar. Variations - If you like, you can add cinnamon, ginger or vanilla to the mixture. But the taste of the sauce tends to overwhelm additional flavourings, so I no longer bother to experiment.

Provided by Syrinx

Categories     Very Low Carbs

Time 5m

Yield 4-8 serving(s)

Number Of Ingredients 3



Butterscotch Sauce, or Toffee Sauce image

Steps:

  • Put the ingredients in a small pan, and heat until melted (stirring constantly), then bring to the boil.
  • Simmer for between one and two minutes (or for a minute or two longer if you want an exciting toffee effect).
  • Serve immediately, poured over ice cream and sliced bananas.
  • Washing up: As soon as the pan is empty, soak it in very hot water for a while. Even if you have chosen the toffee approach, the sugar should dissolve, making clean-up easy.

Nutrition Facts : Calories 199.2, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 96.8, Carbohydrate 25.8, Sugar 17.8, Protein 0.1

2 ounces butter
2 ounces soft brown sugar
2 ounces golden syrup

TOFFEE SAUCE

Provided by Julia Moskin

Categories     condiments, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 3



Toffee Sauce image

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

1 1/2 cups sugar
6 ounces (1 1/2 sticks) unsalted butter
2 cups heavy cream

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



Salted toffee sauce image

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

300ml pot double cream
85g butter , diced
100g light muscovado sugar
½-1 tsp sea salt flakes

STICKY TOFFEE SUPER SAUCE

Easy Sticky Toffee Sauce for sweetening desserts! Yum!

Provided by sophiesaussage

Time 7m

Yield Serves 4

Number Of Ingredients 6



Sticky Toffee Super Sauce image

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!

25g of double cream
15g of golden syrup
25g of golden caster sugar
25g of muscovado sugar
50g of butter
a drop of vannilla extract

STICKY TOFFEE SAUCE - NIGELLA LAWSON

Make and share this Sticky Toffee Sauce - Nigella Lawson recipe from Food.com.

Provided by Cristina Barry

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Sticky Toffee Sauce - Nigella Lawson image

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.

Nutrition Facts : Calories 486.6, Fat 31.9, SaturatedFat 20.1, Cholesterol 100.1, Sodium 50.4, Carbohydrate 52.4, Sugar 45.7, Protein 1

3/4 cup soft dark brown sugar, plus
1 tablespoon soft dark brown sugar
2 tablespoons dark corn syrup
3/8 cup unsalted butter
2/3 cup heavy cream
vanilla ice cream

STICKY TOFFEE PUDDING WITH TOFFEE SAUCE

Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Number Of Ingredients 12



Sticky Toffee Pudding with Toffee Sauce image

Steps:

  • Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
  • Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
  • Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
  • Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
  • Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

6 tablespoons unsalted butter, room temperature, plus more for dish
1 1/2 cups all-purpose flour, plus more for dish
8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
1 cup scalding-hot strong brewed coffee
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup lightly packed dark-brown sugar
2 large eggs, room temperature
1 stick unsalted butter
1 cup lightly packed dark-brown sugar
3/4 cup heavy cream

TOFFEE SAUCE

Categories     Sauce     Milk/Cream     Dairy     Dessert     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 3



Toffee Sauce image

Steps:

  • Combine 1 cup plus 6 tablespoons cream, sugar and butter in heavy large saucepan. Boil over medium-high heat until mixture thickens slightly and is deep golden, stirring constantly, about 10 minutes. Remove from heat; cool 5 minutes. Gradually whisk in 1 cup plus 6 tablespoons cream (mixture will bubble vigorously). Stir over low heat until mixture is smooth. (Can be made 1 day ahead. Chill. Rewarm over low heat until lukewarm, before using.

2 cups plus 12 tablespoons whipping cream
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter

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