the appetizer:

Chanterelle's pastry chef, Kate Zuckerman, has created many exquisite treats in her dessert cookbook, The Sweet Life, including this Toffee Sauce.

I Love Desserts

Date Cake with Toffee Sauce  

Toffee Sauce

Yield
1-1/3 cups sauce

This sauce is an integral part of the recipe for Date Cake with Toffee Sauce. This sauce differs from Rum Caramel Sauce (page 213 of the book) because it has brown sugar, giving it a subtle molasses flavor.

  • 4 tablespoons (2 ounces) butter
  • 1/3 cup light brown sugar
  • 1/4 cup sugar
  • 1/3 cup plus 1 tablespoon light corn syrup
  • 1/3 cup heavy cream
  • 1-1/2 tablespoons rum, brandy, or bourbon

Cook the butter with the sugars.

In a heavy-bottomed saucepan, combine the butter, light brown sugar, white sugar, corn syrup, and 1 tablespoon of water and bring to a boil. Simmer for 2 minutes. Remove from the heat and let cool until it is slightly warm to the touch.

Finish the sauce with the cream and alcohol.

Add the cream, 2 tablespoons at a time, whisking after each addition. Once you have added all of the cream, whisk in the alcohol of choice. Remove from the heat and serve warm or transfer to a bowl and refrigerate until using.

Serving Suggestions

Serve this sauce warm. Reheat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water. It matches up well with the Date Cake with Toffee Sauce and the Brandied Dried Fig and Vanilla Soufflé (page 124).

Storage

This sauce will keep, refrigerated, for 1 week.

 
Buy the Book  

from:
The Sweet Life
Desserts from Chanterelle

by Kate Zuckerman
Bulfinch Press
Hardcover; 224 pages; $35.00
ISBN: 0821257447
Recipe reprinted by permission.

 

The Sweet Life

 

 
 

This page created February 2007


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

July 4th Recipes
July 4th Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Yogurt Maker
Small Appliances
& Gift Ideas