Recipe: Toffee sauce

The children especially enjoy this sauce, and it disappears from the jar so quickly that I keep it hidden at the back of the fridge!

Sticky toffee sauce


MAKES ABOUT 450g

  • 50g butter
  • 75g caster sugar
  • 50g light muscovado sugar
  • 150g golden syrup
  • 1 x 170g can evaporated milk


  1. Put the butter, sugars and syrup in a pan and heat gently until melted and liquid, stirring continuously. Boil gently for 5 minutes.
  2. Remove the pan from the heat and gradually stir in the evaporated milk. The sauce is now ready and can be served hot or warm, or dolloped on cold.


PREPARING AHEAD Keep in the fridge for 1 month.

AGA Start off on the simmering plate, then transfer to the boiling plate and boil gently for 5 minutes. 


First published in YOU, Mail on Sunday




 

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