Salted Toffee Sauce
Inspired by techniques from BBC Good Food.
A quick, glossy toffee sauce made by melting double cream, butter and light muscovado sugar together and bubbling them until thick and toffee-coloured. A few sea salt flakes balance the sweetness; pour it warm over puddings and ice cream.
Always check the labels of the products you use.
Method
- 1
Melt. Put the cream, butter and sugar in a medium heavy-based saucepan and heat gently, stirring, until melted together.
- 2
Bubble. Turn up the heat and let it bubble, stirring, for about 10 min, until toffee-coloured and thick enough to coat the spoon.
- 3
Season. Take off the heat and stir in the salt flakes, a little at a time, to taste. Serve warm.
Storage
Cool, then refrigerate in a covered jar for up to 5 days. Reheat gently, stirring, until warm and pourable.
Free sugars
9.7 g per serving
19.4 % of the 50 g daily maximum · 38.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium heavy-based saucepan
- wooden spoon or heatproof spatula
- jug
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 201 kcal |
| Protein | 0.9 g |
| Carbohydrate | 10.7 g |
| of which sugars | 10.6 g |
| of which free sugars | 9.7 g |
| Fat | 17.7 g |
| of which saturates | 11.3 g |
| Fibre | 0 g |
| Salt | 0.36 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
