Toffee Dessert Sauce Recipes

STICKY TOFFEE SAUCE

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.

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.

TOFFEE DESSERT SAUCE

Steps:

• In a medium saucepan, combine 1 1/4 cups cream, sugar, corn syrup, and butter. Place over medium heat, and cook, stirring occasionally, until caramel colored, about 15 minutes.
• Remove from heat, let stand until cool, about 30 minutes. Place over low heat, and stir in remaining cream until smooth.

TOFFEE SAUCE

Steps:

• Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color.
• Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.

SALTED TOFFEE SAUCE

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.

TOFFEE SAUCE

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.

EASY STICKY-TOFFEE DESSERT

Steps:

• Preheat oven to 375°F and butter a 1 1/2-quart capacity baking dish (I used a combo of Pam and butter and it worked fine).
• Combine the sugar with the flour in a large bowl.
• Pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring--just with a wooden spoon--to combine.
• Fold in the dates then scrape into the prepared baking dish.
• *Don't worry if it doesn't look very full: it will do by the time it cooks*.
• Sprinkle the sugar for the sauce over the batter and dot with the butter.
• Pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
• Set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustrating part, for whatever reason I ended up having to put it back in for almost 20 minutes-- but then it was very cake-like, Remember that it thickens up when you take it out).
• The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
• Serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.