Toffee Sauce

Make this for our Toffee Kumquat Pudding.

  • Yield: Makes 2 2/3 Cups
Toffee Sauce

Source: Martha Stewart Living, November 2000


  • 1 1/2 cups packed light-brown sugar
  • 2 tablespoons butter
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract


  1. In a medium saucepan over medium heat bring the ingredients to a boil. Simmer, stirring occasionally, until just slightly thickened, about 5 minutes. Serve warm.


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