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Spoon this toffee sauce over our Sticky Carrot Puddings.

Martha Stewart Living, March 2005

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Yield:
Makes about 2 1/2 cups
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Ingredients

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Directions

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  • Melt butter in a medium saucepan over medium heat. Scrape in vanilla seeds, and add bean. Whisk in cream, sugar, and salt. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until mixture is slightly thickened, about 5 minutes. Discard vanilla bean.

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