Toffee Sauce

TOFFEE SAUCE

This is the most amazing and versatile toffee sauce.  It can be used hot as a runny sauce, or cold as a thicker, spreadable sauce.  I use it to drizzle over desserts and doughnuts, to spread in the middle of cakes, to use in the middle of melt-in-the-middle toffee puddings, to pour over sticky-toffee pudding.  Your imagination is the limit to how you can use this delicious and moreish sweet, rich, toffee sauce.  It comes in at 3.6g net carbs per batch, which equates to less than 0.5g net carbs per tablespoon. And it makes the kitchen smell wonderful too!

Ingredients

• 100g           Butter
• 50g             Bocha Sweet Granular sugar
• 1/2 cup       Double Cream
• 1 tsp           Vanilla Extract

Method

• To prepare the Toffee Sauce, add the butter, the granular sweetener and the bocha sweet to a large pan and stir together to melt and combine.  
• Bring to the boil and then reduce the heat and simmer for 5 minutes, or so, until the colour becomes a deep brown, toffee colour.
• Then add the cream and vanilla extract.  It will bubble madly, but this is fine.  Stir vigorously until smooth and continue to cook for a further couple of minutes.  The colour will deepen and the sauce will thicken
• Allow the sauce to cool slightly and this will thicken it.  
• As the sauce cools completely, it will partially solidify to a toffee caramel constituency.  
• Once you rewarm the thickened toffee sauce, it will melt into a pouring sauce again.
• Can be kept refrigerated (in a thick to solid format) for up to 3 weeks. 

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.