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This sticky toffee sauce from chef Ryan Scott is made with date syrup, brown sugar, butter + cream for the ultimate dessert topping.
Ryan uses this sauce to top his Sticky Toffee Pudding Bars, but it's also delicious drizzled over ice cream, fresh fruit or even waffles.
Ingredients
- 1 cup dark brown sugar
- 2 tablespoons date syrup (Ryan likes Just Date Syrup)
- 1 stick unsalted butter
- ⅔ cup heavy cream
- ½ tablespoon flaky sea salt (Ryan likes Maldon), for topping (optional)
Yield
Serves: 16
Preparation
Melt the brown sugar, date syrup and butter in a pan and bring to a boil slowly, allowing the mixture to dissolve and combine, and boil for 2 minutes. Remove the pan from the heat and slowly add the cream. Return the pan to heat and bring back up to a boil, stirring, and cook for 3 minutes more until the sauce is thick and glossy.