Toffee Sauce

Preparation info
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By Sat Bains

Published 2012

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For the Toffee Sauce

  • 150 g caster sugar
  • 150 ml double cream
  • salt t


Bring the cream up to the boil, pull off the heat and allow to cool a little. Caramelise the sugar gently in a dry pan. Add the warm cream and emulsify. Season with a little salt and set aside until needed.