Serve this buttery, gooey sauce with our date-flecked Sticky Toffee Pudding.
Everyday Food, December 2006
- 16 tablespoons unsalted butter (2 sticks)
- 1 cup heavy cream
- 1 cup packed light-brown sugar
- 1/4 teaspoon salt
- In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.
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