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Toffee Sauce

  • yield: Makes 1 cup


  • 1/2 cup packed light-brown sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • Pinch of coarse salt
  • 2 teaspoons whiskey


  1. Step 1

    In a small saucepan, combine light-brown sugar, unsalted butter cut into pieces, heavy cream, and pinch of coarse salt. Cook over medium-high, stirring constantly, until sugar dissolves and mixture boils. Reduce to a simmer and cook, without stirring, 2 minutes. Remove from heat and stir in whiskey.

Everyday Food, December 2009

Reviews (1)

  • 9 Jan, 2010

    this stuff was fantastic. Double the amount for the pudding cake.