Toffee sauce

Toffee sauce

By
From
Botanical
Makes
250 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
60g brown sugar
30g caster sugar
60g butter
125ml pouring cream
25ml dark rum

Method

  1. Combine the sugars in a heavy-based saucepan and cook over a medium heat until the sugar caramalises and begins to turn golden-brown. Add butter and stir into the goldenbrown sauce.
  2. In a separate saucepan bring the cream and rum to the boil. Whisk into the sauce and continue to cook until reduced to a coating consistency. Strain sauce into a suitable container, allow to cool and refrigerate for up to 1 week until required.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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