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Chocolate Toffee Sauce

Updated April 27, 2016
This image courtesy of Mark T. Shapiro

This recipe was adapted from a tried-and-true toffee sauce recipe by Jill Dupleix. I’ve added a hint of chocolate, but you can certainly omit it for a non-chocolate version.

CostModerate

Easy

Total Timeunder 15 minutes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Moodstressed

Taste and Texturebuttery, chocolatey, creamy, rich, sweet

Type of Dishdessert sauce

Ingredients

  • 1 cup (250 mL) whipping (35%) cream
  • ¾ cup (175 mL) packed light brown sugar
  • 2 tbsp (25 mL) light corn syrup
  • 2 tbsp (25 mL) unsalted butter
  • Pinch salt
  • 1 oz (30 g) unsweetened chocolate, chopped
  • 1 tsp (5 mL) vanilla

Instructions

In a heavy saucepan, whisk together cream, brown sugar, corn syrup, butter and salt. Butter will be lumpy, but don’t worry.

Place saucepan over medium heat and bring to a simmer, whisking constantly. If mixture starts to boil rapidly, reduce heat to maintain a simmer. Simmer for 5 minutes. Remove from heat.

Whisk in chocolate and vanilla until smooth. Spoon hot toffee sauce over warm cupcakes and serve immediately.

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