← 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

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson
mexican-everyday Mexican Everyday
by Rick Bayless
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
lidias-italy Lidia's Italy
by Lidia Bastianich
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?