About this recipe:A really simple toffee sauce, or if you cook it for longer, it can go from being soft and gooey to a hard candy form. It's really yummy, and I have a sweet tooth, so I have it on cake, ice cream, all sorts of things. A really easy and sweet toffee sauce, that can be made and stored so easily. I suggest 1/6 of a tin for a serving, because it is a very rich sauce.
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Method Prep:2min › Cook:3hr › Ready in:3hr2min
Remove the label from the tin and place it in a small pan.
Add water to the pan, filling it to an inch (2.5 cm) below the rim of the tin.
Boil for 2 to 3 hours, depending how hard you want the toffee. As it boils, maintain the water level, and ensure it doesn't boil over or evaporate (CAUTION: The tin will explode if the water in the pan evaporates!).
Leave the tin to cool slightly. It can be stored in the cupboard unopened and will maintain the form of the toffee or toffee sauce. Open and use when required.
Some suggest that you pierce two holes in the top of the tin near the rim so it doesn't explode. I have never had one explode on me, but it could just be luck. This would be an extra precaution, to be done during step 1.