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Toffee Sauce Recipe-16271

Photo by: Tina Rupp
Comments: 0


This sauce is an integral part of the recipe for Date Cake.This sauce differs from Rum Caramel Sauce because it has brown sugar, giving it a subtle molasses flavor.

Yield: 1 1/3 cups sauce


  • 4 tablespoons (2 ounces) butter
  • 1/3 cup light brown sugar
  • ¼ cup sugar
  • 1/3 cup plus 1 tablespoon light corn syrup
  • 1/3 cup heavy cream
  • 1½ tablespoons rum, brandy, or bourbon


Cook the butter with the sugars:

In a heavy-bottomed saucepan, combine the butter, light brown sugar, white sugar, corn syrup, and 1 tablespoon of water and bring to a boil. Simmer for 2 minutes. Remove from the heat and let cool until it is slightly warm to the touch.

Finish the sauce with the cream and alcohol:

Add the cream, 2 tablespoons at a time, whisking after each addition. Once you have added all of the cream, whisk in the alcohol of choice. Remove from the heat and serve warm or transfer to a bowl and refrigerate until using.

Serving Suggestions:

Serve this sauce warm. Reheat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water. It matches up well with the Date Cake with Toffee Sauce.


Storage: This sauce will keep, refrigerated, for 1 week.

© 2006 Kate Zuckerman

Note from Cookstr's Editors

Nutritional information is based on 21 servings.


Nutritional Information

Nutrients per serving (% daily value)

76kcal (4%)
7mg (1%)
0mg (0%)
34mcg RAE (1%)
11mg (4%)
7mg (0%)
2g (11%)
4g (6%)
0mg (0%)

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