This recipe is used in our Toffee Temptation Cake.
- 1 cup (2 sticks) unsalted butter
- 1 cup heavy cream
- 1 cup packed light-brown sugar
- 1/4 teaspoon salt
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.
SourceMartha Stewart Weddings, Summer 2013