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Toffee Sauce for Sticky Carrot Pudding

Spoon this sauce over our Sticky Carrot Puddings.

  • Yield: Makes about 2 1/2 cups

Source: Martha Stewart Living, March 2005


  • 1 stick (8 tablespoons) unsalted butter
  • 1 vanilla bean, halved lengthwise
  • 2 cups heavy cream
  • 2 cups packed dark-brown sugar
  • 1/2 teaspoon coarse salt


  1. Melt butter in a medium saucepan over medium heat. Scrape in vanilla seeds, and add bean. Whisk in cream, sugar, and salt. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until mixture is slightly thickened, about 5 minutes. Discard vanilla bean.

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