← Back to Search Results
Chocolate Toffee Sauce

Photo by: Mark Shapiro
Comments: 0
 

Recipe

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.

Yield: Makes about 1½ cups (375 mL), enough to drizzle over 12 to 24 cupcakes

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

Directions

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

2. 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.

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


© 2005 Julie Hasson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 tablespoons sauce per serving.

162kcal (8%)
28mg (3%)
0mg (0%)
98mcg RAE (3%)
55mg
11mg
1g
14g
0g
18g
32mg (11%)
39mg (2%)
7g (33%)
11g (16%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
living-raw-food Living Raw Food
by Sarma Melngailis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
in-the-kitchen-with-david In the Kitchen with David
by David Venable
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
a-new-way-to-cook A New Way to Cook
by Sally Schneider
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?