Toffee Sauce Recipe
Toffee sauce is UK's one of the most famous recipes. We can call it a kind of caramel sauce. The best part is that it can be prepared easily in a short time. Without the need to caramelize sugar and then solidify it and melt it again, you get a sauce just like caramel.
It would be useful to explain the caramel making stage I mentioned above. For the caramel sauce recipe, the sugar is melted first. Then, water, milk or cream or a mixture of these are added depending on where it will be used. At this stage, the sugar freezes as the temperature of the sugar drops. It is expected to melt again in order to reach a liquid consistency. After the hardened sugar melts again, it is cooked for a while to find its consistency. In toffee sauce, on the other hand, all the ingredients are cooked at the same time and since it is a mixture containing little liquid, it thickens in a short time.
You can use toffee sauce to garnish dessert recipes, just like caramel. You can use it instead of caramel sauce in all kinds of caramel desserts such as caramel pudding, caramel thumbprint cookies and thres leches cake. You just need to adjust the consistency and, accordingly, the cooking time according to the recipe you will use.
For example, in caramel cookies, it should have a thicker consistency so that it does not flow over the cookies, and in tres leches cake, it should have a more liquid consistency in order to spread easily on the cake.
You don't have to use toffee sauce just for dessert recipes. If you like to have a few spoonfuls of sweets on hand to sweeten your mouth, you can keep a small jar of toffee sauce at home. You can eat a few teaspoons alone or drizzle on a sliced banana. In addition, the number of those who like to eat tofee sauce with green apples is too great to be underestimated.
How to Store Toffee Sauce?
You can store toffee sauce in a jar with a lid in the refrigerator for up to two weeks. If you want to store it longer, you can freeze it for up to three months.
Enjoy the recipe...
Toffee Sauce Recipe with Video
- 200 ml of heavy cream,
- 1 cup of brown sugar,
- 50 g butter,
- Ground vanilla with the tip of the knife.
- Take the heavy cream, sugar, butter and vanilla in a saucepan,
- Cook over medium heat, stirring, until thickened,
- Take it in a glass jar,
- Once cooled, you can use it immediately or store it in the refrigerator for up to 2 weeks.