Toffee Sauce for Toffee Kumquat Pudding
Make this for our Toffee Kumquat Pudding.
- Yield: Makes 2 2/3 Cups
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
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.