Can I make this toffee sauce a week ahead? TIA for help.

E

emtd

Well-known member
I've made this before and it's very good. Would like to serve it Christmas Eve.

TOFFEE SAUCE:

4 oz. butter (1/2 cup)

8 oz brown sugar

8 oz golden corn syrup

1 cup whipping cream

½ tsp. vanilla

boil together till thick x 10 minutes

serve sauce warm

may be reheated.

serve over warm gingerbread cake.

 
I'd say yes. I've made a similar caramel sauce and it keeps indefinitely in the fridge.

 
Marbled Gingerbread Cake

Marbled gingercake & toffee sauce

3 oz cream cheese
3 tbsp. sugar
1 egg

½ cup butter
¼ cup brown sugar

½ cup molasses
1 egg
½ cup buttermilk

1 tsp. each ground ginger & cinnamon
¾ tsp. baking soda
½ tsp. baking powder
1 ½ cups flour

cream cheese filling:
SLIGHTLY SOFTEN THE CREAM CHEESE IN THE MICROWAVE THEN MIX WITH THE SUGAR (3 tbsp)
And 1 egg. Set aside (it looks curdly)

GINGERCAKE

In another bowl mix the flour, cinnamon, ginger, soda and powder.
Cream the butter, then add the brown sugar, and beat well.
Add the molasses and the remaining egg. Beat well.
Add the flour mixture ALTERNATING WITH THE BUTTERMILK. Do not overmix.

Grease a 8x8x2 or similar size round pan.
Spread ½ mixture in the pan, then pour the cheese mixture over the top. Top with remaining ginger batter. With a spatula , swirl the mixture so that the two layers mix to some degree.
Bake at 350’ for approx. 45 minutes.

This goes well with poached pears, chunky applesauce or ice cream, or toffee sauce:

This cake is very moist – and can be made a day ahead.


TOFFEE SAUCE:

4 oz. butter (1/2 cup)
8 oz brown sugar
8 oz golden corn syrup
1 cup whipping cream
½ tsp. vanilla

boil together till thick x 10 minutes
serve sauce warm

may be reheated.

Betty
“

 
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