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Toffee Sauce
Preparation info
- Makes
125 ml
- Difficulty
Easy
Appears in
By Tessa Kiros
Published 2010
This is good warm, drizzled over an ice cream sundae or a bowl of Greek yoghurt with some chunks of apple. You can leave it to cool in the pot and warm it up just slightly to serve.
Ingredients
50 g 1¾ oz 20 g ¾
Method
Put the sugar, butter, syrup and vanilla in a small pan and cook over very low heat for a few minutes until it all turns a good, deep toffee colour. Add the cream, drop by drop at first, mixing it in with
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