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Toffee Sauce

Posted on: February 3, 2016     |     0 comments

Toffee Sauce

1kg caster sugar

2 litres double cream

1/2 tablespoon treacle

1 tablespoon liquid glucose

2 pinches of salt

Put the treacle and glucose in a heavy based pan.

Gradually add the sugar until melted and caramel coloured.

Add the salt. Then slowly pour in the cream stirring carefully.

When all the cream is added leave to simmer for 5 minutes.

Carefully pour through a strainer to remove any lumps and store in the fridge. 

Keeps for up to 5 days.

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