Reviews (1)

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39 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  11

2 star values:

                                  4

1 star values:

                                  2

Martha Stewart Member

Rating: 3.0 stars

01/18/2020

                Why can I not make this without the butter separating EVERY time? I've tried different levels of heat, combinations of different levels of heat, stirring, not stirring, etc., etc., etc. and it looks okay in the pan as it cools down, but as soon as I attempt to spoon some of it out of the pan, it comes out as an oily mess with a separate, oily layer of separated butter. HELP!

Martha Stewart Member

Rating: Unrated

11/19/2011

                This is wonderful sauce with the sticky toffee pudding.

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Toffee Sauce

Ingredients

Ingredient Checklist

16 tablespoons unsalted butter (2 sticks)

1 cup heavy cream

1 cup packed light-brown sugar

1/4 teaspoon salt

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Toffee Sauce

Toffee Sauce

Toffee Sauce

Toffee Sauce

Ingredients

Ingredients

  • 16 tablespoons unsalted butter (2 sticks)
  • 1 cup heavy cream
  • 1 cup packed light-brown sugar
  • 1/4 teaspoon salt

Directions

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.

Reviews (1)

Add Rating & Review

39 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  11

2 star values:

                                  4

1 star values:

                                  2

Martha Stewart Member

Rating: 3.0 stars

01/18/2020

                Why can I not make this without the butter separating EVERY time? I've tried different levels of heat, combinations of different levels of heat, stirring, not stirring, etc., etc., etc. and it looks okay in the pan as it cools down, but as soon as I attempt to spoon some of it out of the pan, it comes out as an oily mess with a separate, oily layer of separated butter. HELP!

Martha Stewart Member

Rating: Unrated

11/19/2011

                This is wonderful sauce with the sticky toffee pudding.

Reviews (1)

Add Rating & Review

39 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  11

2 star values:

                                  4

1 star values:

                                  2

Add Rating & Review

39 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  11

2 star values:

                                  4

1 star values:

                                  2

39 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  11

2 star values:

                                  4

1 star values:

                                  2

39 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  11

2 star values:

                                  4

1 star values:

                                  2
  • 5 star values:
  • 9
  • 4 star values:
  • 13
  • 3 star values:
  • 11
  • 2 star values:
  • 4
  • 1 star values:
  • 2

Martha Stewart Member

Rating: 3.0 stars

01/18/2020

                Why can I not make this without the butter separating EVERY time? I've tried different levels of heat, combinations of different levels of heat, stirring, not stirring, etc., etc., etc. and it looks okay in the pan as it cools down, but as soon as I attempt to spoon some of it out of the pan, it comes out as an oily mess with a separate, oily layer of separated butter. HELP!

Martha Stewart Member

Rating: Unrated

11/19/2011

                This is wonderful sauce with the sticky toffee pudding.

Martha Stewart Member

Rating: 3.0 stars

01/18/2020

                Why can I not make this without the butter separating EVERY time? I've tried different levels of heat, combinations of different levels of heat, stirring, not stirring, etc., etc., etc. and it looks okay in the pan as it cools down, but as soon as I attempt to spoon some of it out of the pan, it comes out as an oily mess with a separate, oily layer of separated butter. HELP!

Rating: 3.0 stars

Rating: Unrated

11/19/2011

                This is wonderful sauce with the sticky toffee pudding.

Rating: Unrated

All Reviews for Toffee Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Toffee Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest