English Toffee Sauce

• porcje: 14 servings
• czas aktywny: 5 minutes
• całkowity czas: 15 minutes

Składniki

1 cup heavy cream

1 cup dark brown sugar

1/2 cup unsalted butter

small pinch of salt

1 teaspoon quality pure vanilla extract

Wskazówki

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 where it will keep for up to a month.

Wartości Odżywcze

• Wielkość Porcji: 2 tablespoons
• Kalorie: 176 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 4 g
• Cholesterol: 37 mg
• Sód: 10 mg
• Węglowodany Całkowite: 16 g
• Cukry Całkowite: 16 g
• Białko: 1 g