Full article

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.

Comments (0)

  • There are no comments for this article.

Post a comment

Get your avatar from Gravatar
Image

Need to recruit a new chef? - Talk to us

Advertising