Information
Total time: under 15 minutes
Skill level: Easy
Cost: Moderate
Yield: Makes about 1½ cups (375 mL), enough to drizzle over 12 to 24 cupcakes
Notes
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.
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.
Nutritional Information
Nutrients per serving
Nutritional information is based on a serving size of 2 tablespoons sauce per serving.
162 kcal
3 % daily value
0 % daily value
3 % daily value
55 mg
11 mg
1 g
14 g
0 g
18 g
32 mg
39 mg
7 g
11 g
3 % daily value