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Maple Toffee Sauce

Use this syrupy concoction with the Upside-Down Sticky Toffee Pudding for a super-sticky dessert.

  • Yield: Makes 1 1/2 cups
Maple Toffee Sauce

Source: The Martha Stewart Show


  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup light-brown sugar
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon coarse salt
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream


  1. Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use.

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