It’s no secret that New York has a way of keeping you on your toes, but who would’ve thought that stillness and mindfulness would become such a mainstay in my life? Anyway, after many futile attempts to sit still for two minutes and clear my noggin’, my meditation endeavors did lead me to a moment of pure brilliance. The problem of life feeling lackluster and mundane was instantly wiped away when I stumbled onto the perfect solution: a sauce so delectable it could bring peace to bickering siblings, banish Monday blues, and make any dessert utterly unforgettable.
Cue the entrance of our hero, Spiced Toffee Sauce. Like a sun salutation in the world of dessert toppings, this sauce promises to be transformative and rejuvenating. It blesses the most ordinary of sweets with an irresistible, finger-licking (although not a zenful snack) goodness that leaves you craving for more.
As we delve deeper into this culinary nirvana together, you’ll soon find your stress melting away with every swirl of this divine caramel-y creation. So, settle into your favorite reading spot and prepare to embark on this adventure – one that promises endless indulgence of the sauciest kind. Ready to get saucy with me? Namaste (You got that right, your gal knows some Hindi, and I hope I used it correctly, lovely Indian readers, correct me if I’m wrong), and let’s proceed!
- White sugar – Essential for sweetness, choose between white or brown sugar to add the right flavor.
- Water – Helps create a smooth texture by dissolving the sugar.
- Unsalted butter – The rich, buttery flavor that makes the sauce irresistible.
- Heavy cream – Adds richness and a velvety smooth texture.
- Pumpkin spice – A unique and delicious fall flavor to the sauce.
- Cinnamon – Enhances the flavor with a subtle sweetness and depth.
- Vanilla – Adds a warm aroma and depth of flavor to the sauce.
- Get your heavy-bottom saucepan ready and add sugar and water to it over medium heat.
- Gently stir until the sugar has dissolved. But once it starts to boil, resist the urge to stir it.
- Let it boil for 7-8 minutes without touching it. You’ll know it’s ready when it reaches 250? on a candy thermometer and has an orange-gold color.
- Carefully add the butter, making sure to whisk it in thoroughly.
- Slowly pour in the heavy cream, stirring constantly to avoid any bubbling up.
- Add a teaspoon of pumpkin spice, 2 teaspoons of cinnamon, and 2 teaspoons of vanilla extract.
- Keep stirring and let it boil for another 3-5 minutes. It’ll thicken up and turn a deep golden-brown color.
- Let it cool before serving.
- Don’t skimp on the candy thermometer. Trust me, it’ll save you a lot of heartache.
- Take it slow with the butter and cream. You don’t want them to heat up too quickly and curdle the sauce.
- Once the mixture starts boiling, resist the urge to stir it. Just let it do its thing.
Serving Suggestions for Spiced Toffee Sauce
This deliciously spiced toffee sauce is a must-try for dessert lovers! Here are some serving suggestions that’ll make your taste buds dance:
- Pour it over vanilla ice cream for a classic dessert.
- Use it as a drizzle for your pancakes, waffles, or French toast.
- Make a fancy coffee by adding a spoonful to your latte or cappuccino.
- Stir it into your favorite cake batter for a toffee-spiced twist.
- Or just eat it straight from the spoon! (We won’t judge you)
Fun fact: Did you know that the toffee sauce is a staple in the famous “Banoffee Pie”? It’s a dessert made with a crumbly biscuit base, topped with toffee sauce, fresh bananas, and whipped cream. Yum!
Just remember to let it cool before serving and be careful not to burn the sauce while making it. Enjoy!
How long does it take to make the Spiced Toffee Sauce?
It takes 25 minutes to cook the sauce and an additional 5 minutes to cool, for a total of 30 minutes.
How many servings does this recipe make?
This recipe makes 8 servings.
What type of pan should I use for the Spiced Toffee Sauce?
A heavy-bottom saucepan is best for this recipe.
Is there an alternative for heavy cream ?
Yes, you can use heavy alternatives like coconut cream, or non-dairy options like almond or soy cream instead of heavy cream.
How can I know that the toffee sauce is ready?
The best way to know that the toffee sauce is ready is to use a candy thermometer and measure its temperature when it reaches 250? and it should be a deep golden-brown color.
Do I need to stir while it boils ?
No, you should not stir while the mixture boils. Let it boil without touching it, then stir once it reaches the correct temperature and color.
Can I use other spices instead of pumpkin spice and cinnamon?
Absolutely! Feel free to experiment with different spices to create your own unique flavor. Some suggestions could be nutmeg, cardamom or ginger.
Caramelized Spiced Toffee Sauce
- 1 heavy-bottom saucepan
- 1 candy thermometer
- 1 whisk or wooden spoon
- 2 cups granulated sugar
- 1/3 cup water
- 1 1/2 cups unsalted butter, cut into small cubes
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons pumpkin spice
- 2 1/2 teaspoons cinnamon
- 2 teaspoons pure vanilla extract
- In a heavy-bottom saucepan, combine the sugar and water over medium heat. Stir gently until the sugar has fully dissolved.
- Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Allow it to boil for 7-8 minutes without stirring. Keep an eye on the color, as it should reach a deep orange-gold color.
- Using a candy thermometer, monitor the temperature of the mixture. It should reach 250°F.
- Once the mixture reaches 250°F, remove it from heat and slowly add in the butter, whisking constantly until it has fully combined. Be careful, as the mixture may splatter.
- Next, slowly pour in the heavy cream, whisking continuously to fully incorporate it into the sauce.
- Return the saucepan to low heat and add in the pumpkin spice, cinnamon, and vanilla extract. Stir the mixture for another 3-5 minutes until it thickens and becomes glossy.
- Remove the sauce from heat and let it cool completely before serving.
When adding the butter and heavy cream, it is important to do so slowly and whisk continuously to avoid curdling.
Avoid stirring the mixture while it is boiling, as this can cause the sugar to crystalize.