Toffee Sauce

This recipe is used in our Toffee Temptation Cake.

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 1 cup (2 sticks) unsalted butter
  • 1 cup heavy cream
  • 1 cup packed light-brown sugar
  • 1/4 teaspoon salt


  1. In a medium saucepan, combine all ingredients. Heat on low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 10 minutes. If desired, reheat sauce over low heat before serving.


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