May 20, 2013

salted toffee sauce


salted toffee sauce

For Mother's Day, I decided to treat myself to the most amazing gluten-free brownies with a salted toffee sauce. The brownies are fantastic on their own, but I wanted to fancify them a bit.

At first I was going to make a salted caramel sauce, but all the recipes I found seemed complicated or had ingredients in them that I did not want to use, like corn syrup. Then I remembered that I have a great simple recipe for toffee. I decided to just modify it.

Ingredients
1/2 cup butter (1 stick)
1/2 cup brown sugar
1/2 cup milk (or half & half, or cream) - warmed
1 teaspoon sea salt


Directions
Note - I did use a candy thermometer for this. It might not be necessary, but since I have one, I decided to use it. 
Heat the butter and brown sugar in a medium-sized saucepan on low-med heat. Stirring constantly, heat up to ~ 300 degrees. Take off heat and slowly add milk. return to heat and cook for about 5 minutes. The temperature will drop with the addition of the milk. I brought mine back up to ~250 degrees. Take off heat, add salt and stir until incorporated.

This will be extremely hot, so let cool before tasting and before transferring into a glass container. The consistency should be smooth and thick but depending on how high and for how long it heats, it might change that consistency.

This is a pretty sweet toffee sauce. You only need a small amount to have a big impact.




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