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
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.