Thursday, November 6, 2014

Toffee Sauce

This recipe goes with an Oat and Pecan Bread, but since it is toffee, you can use it on anything that requires a toffee sauce. The photo is after it had sat for an hour or so, cooled, and thickened up quite a bit.


2 cups sugar
1/4 tsp cream of tartar
a pinch of salt
6 tbsp water
4 tbsp cream


  1. Combine sugar, cream of tartar, salt, and water in a large, heavy saucepan. 
  2. Place over a low heat and leave to cook, without stirring, for 2-5 minutes until some sugar begins to melt and turn golden. 
  3. Raise the heat to medium and continue cooking, stirring occasionally, until all the sugar has melted and the caramel is a deep golden color (or, more specifically the 300ºF 'hard crack' stage). 
  4. Pour cream slowly down the side of the pan, stirring constantly to combine. Transfer the sauce to a heatprof bowl and use as required.

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