168 people made this
About this recipe:
A rich, sticky toffee sauce that's perfect for ice cream, sponge puddings or fruit.
120g (4 oz) light brown sugar
120g (4 oz) butter
100ml cream or full cream milk
- Melt the butter and sugar in a saucepan over a low heat until the sugar is dissolved. Watch it carefully so that it doesn't burn.
- Stir in the cream and heat gently until bubbling, stirring continually. Remove from heat and serve warm.
don't understand comment about sauce being too sweet. It's caramel sauce it's supposed to be sweet isn't it. Sorry!
- 17 Jan 2009
Absolutley amazing, however i thought it was better served chilled if you're looking for a more thicker sauce.
- 20 Feb 2012
my very first attempt at a sauce and it was so quick and easy, very tasty too. Poured it over pancakes.
- 09 Mar 2011
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