Vintage on line

Not long ago I watched Sweet Hubby devour an enormous bowl of ice cream covered with toffee sauce & I made an amazing discovery. He was having this treat in the middle of the afternoon, after a day spent grazing on whatever he wanted and he felt no guilt. No. Guilt. I'm sure about this because I asked him.




In honor of trying, here's my recipe for toffee sauce so that you can also enjoy my favorite guilty pleasure.

Nigella Lawson's Toffee Sauce
3/4 cup plus 1 tbsp dark brown sugar
2 tbsp dark corn syrup
3/4 stick unsalted butter
2/3 cup heavy cream

Put the sugar, syrup and butter in a pan and slowly bring to a boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully & slowly adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy. Serve with a couple of scoops of vanilla ice cream.

Notes: I have made it using light brown sugar and light corn syrup although I prefer to have at least one of them dark. I have also used salted butter. It works every time. It's a very forgiving recipe. Also, if you let it sit for a bit it thickens as it cools. You can save the leftover (if there is any) in the fridge and warm in the microwave the day after for a 2nd helping. Or eat it with a spoon right out of the tupperware container. I'm just saying.