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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%)
 

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