Toffee Sauce

Yield
1-1/3 cups sauce

This sauce is an integral part of the recipe for Date Cake with Toffee Sauce. This sauce differs from Rum Caramel Sauce (page 213 of the book) because it has brown sugar, giving it a subtle molasses flavor.

• 4 tablespoons (2 ounces) butter
• 1/3 cup light brown sugar
• 1/4 cup sugar
• 1/3 cup plus 1 tablespoon light corn syrup
• 1/3 cup heavy cream
• 1-1/2 tablespoons rum, brandy, or bourbon

Cook the butter with the sugars.

In a heavy-bottomed saucepan, combine the butter, light brown sugar, white sugar, corn syrup, and 1 tablespoon of water and bring to a boil. Simmer for 2 minutes. Remove from the heat and let cool until it is slightly warm to the touch.

Finish the sauce with the cream and alcohol.

Add the cream, 2 tablespoons at a time, whisking after each addition. Once you have added all of the cream, whisk in the alcohol of choice. Remove from the heat and serve warm or transfer to a bowl and refrigerate until using.

Serving Suggestions

Serve this sauce warm. Reheat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water. It matches up well with the Date Cake with Toffee Sauce and the Brandied Dried Fig and Vanilla Soufflé (page 124).

Storage

This sauce will keep, refrigerated, for 1 week.

 
Buy the Book  

from:
The Sweet Life
Desserts from Chanterelle
by Kate Zuckerman
Bulfinch Press
Hardcover; 224 pages; $35.00
ISBN: 0821257447
Recipe reprinted by permission.

 

The Sweet Life

• About the Book

Recipes

• Brioche Pudding with Truffle Honey
• Date Cake with Toffee Sauce
• Toffee Sauce
• Pumpkin Chiffon Pie
• Gingersnap Cookies

 
 

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This page created February 2007