Chocolate Toffee Sauce
- 1 cup (250 mL) whipping (35%) cream
- 3/4 cup (175 mL) packed light brown sugar
- 2 tbsp (25 mL) light corn syrup
- 2 tbsp (25 mL) unsalted butter
- Pinch salt
- 1 oz (30 g) unsweetened chocolate, chopped
- 1 tsp (5 mL) vanilla
- In a heavy saucepan, whisk together cream, brown sugar, corn syrup, butter and salt.
- Butter will be lumpy, but dont worry.
- Place saucepan over medium heat and bring to a simmer, whisking constantly.
- If mixture starts to boil rapidly, reduce heat to maintain a simmer.
- Simmer for 5 minutes.
- Remove from heat.
- Whisk in chocolate and vanilla until smooth.
- Spoon hot toffee sauce over warm cupcakes and serve immediately.
whipping, brown sugar, corn syrup, butter, salt, unsweetened chocolate, vanilla
Taken from www.cookstr.com/recipes/chocolate-toffee-sauce (may not work)