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.
Ingredients:
2 cups sugar
1/4 tsp cream of tartar
a pinch of salt
6 tbsp water
4 tbsp cream
Directions:
- Combine
sugar, cream of tartar, salt, and water in a large, heavy saucepan.
- Place over
a low heat and leave to cook, without stirring, for 2-5 minutes until some
sugar begins to melt and turn golden.
- 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).
- Pour cream slowly down the side of the pan, stirring constantly to combine.
Transfer the sauce to a heatprof bowl and use as required.
I don't have the original recipe on this one, and I wasn't expecting it to make it to the Codex, but it was really enjoyed by the family. As we head into spring, here's an ice cream treat.
Ingredients:
Crust:
1
cup graham crackers crumbs
2
tablespoons sugar
3
tablespoons butter, melted
Filling:
1
1/2 teaspoons instant coffee powder
1
teaspoon hot water
1/2
teaspoon vanilla extract
2
tablespoons light corn syrup
1
half gallon chocolate ice cream
1
bag (6 ounces) chocolate covered toffee chips, divided (I cut up mini
Heath bars)
whipped
cream for garnish
Directions:
- In
a medium bowl, combine crust ingredients; mix well. Press into the
bottom of an ungreased 8 inch square baking pan. Bake at 350º (325º
if using glass pan) for 8-10 minutes. Cool.
- In
a small bowl, combine coffee and hot water, stir to dissolve coffee;
add vanilla and corn syrup and stir to mix. Pour into a large bowl.
Fold in ice cream and 1 cup toffee chips. Spoon onto crust. Freeze
several hours. Garnish with whipped cream and remaining toffee chips.
Other details:
