I can't stand throwing away good food and am always looking for recipes to use things up. We are not big cream eaters in our house but at the moment you often get a free pot of double cream with a punnet of strawberries. As this pot of cream neared it's use by date I decided I better use it up sharpish, so with a few other ingredients I turned it into rich and indulgent toffee sauce, perfect for pancakes, ice cream and puddings. As a rule with making toffee sauces you want to use an equal amount of butter, sugar and syrup, or if you are using cream then reduce the amount of butter. I added a dash of vanilla too as I think it's yummy in everything, but you could leave it out if you'd rather.
Yummy Mummy's Toffee Sauce
75g Stork (or you could use butter),
150g light brown sugar,
150g golden syrup,
1/2 tsp vanilla extract,
150ml double cream.
1. Put all the ingredients in a pan and heat until the butter has melted and they have combined. Bring to the boil.
2. Boil rapidly (like you do with a jam) for 4 minutes, stirring constantly so that it doesn't stick or burn. It will be very hot but shouldn't be spitting at you, if it is then turn it down.
3. Pour into a bowl to cool. It will still be quite runny but will thicken as it cools. Don't be tempted to sneak a spoonful too soon, it is very hot and will burn your tongue (lesson learnt!).
This sauce can then be refrigerated or frozen for another day! Perfect on a ice cream sundae in the sunshine!
xxx
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