Recipes | Uncategorized

Toffee Sauce

A rich, sweet sauce for pouring over ice-cream or a plain cake, Toffee Sauce may be made and stored in a screw-top jar in the refrigerator for up TO 5 days.

3 tablespoons rum

2 tablespoons chopped walnuts

1 tablespoon chopped angelica

1 tablespoon sultanas

4 maraschino cherries, chopped

1 tablespoon butter

1 tablespoons soft brown sugar

1 tablespoons golden syrup

6 fl. oz. water

2 teaspoons cornflour mixed to a paste with 1 tablespoons water 2 teaspoons lemon juice

In a small bowl, combine the rum, wal-nuts, angelica, sultanas and cherries and set aside for 30 minutes.

In a small saucepan, melt the butter over moderate heat. When the foam subsides add the sugar and cook, stirring constantly, until the sugar has dissolved. Add the syrup and bring the mixture to the boil. Add the water and cornflour mixture and, stirring constantly, bring the mixture to the boil. Reduce the heat to moderately low and simmer the mixture for 10 minutes or until it is thick and syrupy. Remove the pan from the heat and stir in the fruit mixture and lemon juice. Pour the sauce into a warmed jug and serve.

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