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This is good. Jon and I had it for dessert last night over vanilla ice cream. He also added cut up bananas. Yum. I think that it would also be a great dessert for company. You could literally start making it when making the after dinner coffee and it would be ready to go in about 7 minutes, tops. Warm Rum-Toffee Sauce Yield: 1 1/2 cups. 3/4 cup plus 2 T. packed light-brown sugar 6 T. heavy cream 1/2 cup (1 stick) unsalted butter 1/2 t. vanilla 3 T. amber or dark rum Combine all of the ingredients in a heavy saucepan; place over medium heat. Boil until thick and well blended, about 3 minutes. Serve warm. (Leftover sauce can be covered and refrigerated for up to 1 week. Reheat in a small, heaby saucepan over low heat.) Enjoy.

| 1 Comment

This is good. Jon and I had it for dessert last night over vanilla ice cream. He also added cut up bananas. Yum. I think that it would also be a great dessert for company. You could literally start making it when making the after dinner coffee and it would be ready to go in about 7 minutes, tops.

Warm Rum-Toffee Sauce
Yield: 1 1/2 cups.

3/4 cup plus 2 T. packed light-brown sugar
6 T. heavy cream
1/2 cup (1 stick) unsalted butter
1/2 t. vanilla
3 T. amber or dark rum

Combine all of the ingredients in a heavy saucepan; place over medium heat. Boil until thick and well blended, about 3 minutes. Serve warm. (Leftover sauce can be covered and refrigerated for up to 1 week. Reheat in a small, heaby saucepan over low heat.)

Enjoy.

One Comment

  1. I stirred it a lot while it was cooking, but I don’t know if you have to do that. I’m also thinking that this would be yummy on poundcake.

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