Armagnac toffee sauce

  • Time 5 minutes
  • Yield 8


    1 1/2 cups heavy cream
    1 1/2 sticks (3/4 cup) unsalted butter, softened
    3/4 cup packed light brown sugar
    3 tablespoons Armagnac


    In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.
Show Notes

Related recipes - [Refresh page for more recipes]

The most recent recipes

See Only:

recipes In season - [Refresh page for more recipes]