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