Toffeesauce Recipes

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350°F.
• Grease 13"x9"x2" baking pan.
• In a large bowl, whisk together the milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
• Stir in bread cubes, coating completely with liquid.
• Let soak for 10 minutes.
• Stir in 1/2 cup toffee bits.
• Pour into greased pan.
• Sprinkle remaining toffee bits on top.
• Bake until surface is set (40-45 minutes).
• Let cool 30 minutes.
• Combine sauce ingredients in a medium saucepan, and cook over low heat, stirring constantly, until toffee melts and mixture is well blended (makes about 2/3 cup sauce).
• Cut pudding into squares, top with sauce and serve with ice cream.

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.