Raspberry Toffee Sauce Recipes

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.

FRESH RASPBERRY SAUCE

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

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.

RASPBERRY TOFFEE SAUCE

Steps:

• Place the sugar in a heavy-based saucepan and add a little water to just moisten the sugar. Stir over a low heat until the sugar is dissolved, then bring the mixture to the boil over a low heat and boil until it is a pale golden colour.
• Place the frozen raspberries in a food processor and, with the motor still running, drizzle in the hot sugar mixture, and process until smooth.
• Add the lemon juice and process briefly, and strain if desired; and serve warm or cold.

TOFFEE SAUCE

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.

BAKED APPLES WITH RASPBERRY CREAM AND TOFFEE

Steps:

• APPLES: Core apples and peel top half. (Use melon baller to core). Place in baking dish, open end up, with approximately 1/2 inch of water surrounding. Sprinkle sugar inside and on top of the apple. Bake approximately 1 hour at 400F, until tender. Cool and serve warm or room temperature (if done in advance, refrigerate until an hour or more before serving). To serve, place room temperature (or hot) apple on plate and pour raspberry sauce over. Sprinkle with toffee pieces.
• RASPBERRY CREAM SAUCE: Puree fruit in blender and put through sieve to remove seeds. Combine with sugar, zest and cream. Thin with a little water or a fruity wine if necessary. Seal and refrigerate (for up to two days) until serving.
• TOFFEE: Preheat oven to 425F. Line baking sheet with parchment paper. Sprinkle sugar in thin layer. Bake for 10 minutes or until golden brown. Remove from oven and allow to cool completely on baking sheet. When cool break into pieces and remove from sheet.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.