WHAT IS A TOFFEE SAUCE, CARAMEL AND BUTTERSCOTCH SAUCE ...
CATCH THESE INTERESTING RECIPES...
1 Toffee sauce is a type of topping for desserts and fruit that is derived from butter and caramelized sugar.
Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C). While being prepared, toffee is sometimes mixed with nuts or raisins.
The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet.
Toffee Sauce is a great sauce for ice cream topping, or for a fruit fondue.
Can also be used for topping cakes.
The primary ingredients in this sauce are butter and brown sugar. For a less rich taste, some chefs use table sugar. Condensed milk and water liquefy the ingredients so that the sauce can be poured easily onto various foods.
Even crushed almonds or hazelnuts are used to give it a nutty taste and a thicker sauce.
Have u thought of adding creamy peanut butter which will give a nutty flavor. Also chocolate generally complements the toffee taste well.
1 Catch this toffee sauce recipe ,,,,
http://allrecipes.com/recipe/
2 Then make your own Caramel Sauce also ...
http://www.simplyrecipes.com/
3 How to Make Butterscotch ....
http://www.simplyrecipes.com/
2 Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custards, and caramel corn. Caramelization occurs at the melting point of sugar.
The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples.
Caramel is typically made with granulated sugar, milk and/or cream, butter, and sometimes vanilla. The primary flavors of caramel are the sugar and milk/cream. Caramel sauce is made by heating water and caster sugar at a low to moderate temperature until the sugar dissolves and "caramelizes", changing color to golden brown.
3 Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.
Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream. Butterscotch on the other hand is made with brown sugar. It's primary flavors are brown sugar and butter. It typically also contains milk/cream but they are not as prominent as caramel. Toffee is butterscotch that has been cooked to the hard-crack stage. There is no liquor in butterscotch.
4 Dulce de leche is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelisation of the product, changing flavor and color.
5 Confiture de lait is a thick, sweet caramel sauce prepared from milk and sugar. It is a specialty of the Normandy region of France.
Confiture de lait is used as a sweet condiment or spread for bread or pastries, or as an accompaniment for various other foods.
CATCH THESE INTERESTING RECIPES...
1 Toffee sauce is a type of topping for desserts and fruit that is derived from butter and caramelized sugar.
Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C). While being prepared, toffee is sometimes mixed with nuts or raisins.
The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet.
Toffee Sauce is a great sauce for ice cream topping, or for a fruit fondue.
Can also be used for topping cakes.
The primary ingredients in this sauce are butter and brown sugar. For a less rich taste, some chefs use table sugar. Condensed milk and water liquefy the ingredients so that the sauce can be poured easily onto various foods.
Even crushed almonds or hazelnuts are used to give it a nutty taste and a thicker sauce.
Have u thought of adding creamy peanut butter which will give a nutty flavor. Also chocolate generally complements the toffee taste well.
1 Catch this toffee sauce recipe ,,,,
http://allrecipes.com/recipe/
2 Then make your own Caramel Sauce also ...
http://www.simplyrecipes.com/
3 How to Make Butterscotch ....
http://www.simplyrecipes.com/
2 Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custards, and caramel corn. Caramelization occurs at the melting point of sugar.
The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples.
Caramel is typically made with granulated sugar, milk and/or cream, butter, and sometimes vanilla. The primary flavors of caramel are the sugar and milk/cream. Caramel sauce is made by heating water and caster sugar at a low to moderate temperature until the sugar dissolves and "caramelizes", changing color to golden brown.
3 Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.
Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream. Butterscotch on the other hand is made with brown sugar. It's primary flavors are brown sugar and butter. It typically also contains milk/cream but they are not as prominent as caramel. Toffee is butterscotch that has been cooked to the hard-crack stage. There is no liquor in butterscotch.
4 Dulce de leche is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelisation of the product, changing flavor and color.
5 Confiture de lait is a thick, sweet caramel sauce prepared from milk and sugar. It is a specialty of the Normandy region of France.
Confiture de lait is used as a sweet condiment or spread for bread or pastries, or as an accompaniment for various other foods.
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