Editor's note: Use this sauce to make Suzanne Goin's Sticky Toffee Pudding with Blood Orange, Tangerine, and Whipped Crème Fraîche .
NOTE You can make the toffee sauce ahead of time and warm it up when you are ready to use it.
Recipe information
Yield
Makes 1 cup
Ingredients
2 tablespoons unsalted butter
1/2 cup lightly packed dark-brown sugar
Generous pinch kosher salt
6 tablespoons heavy cream
Preparation
Place the butter, sugar, and salt in a medium saucepan. Over medium-high heat, cook, stirring constantly, until the butter has melted and the sugar has dissolved. Stir in the cream, and cook for another 3 or 4 minutes, until the mixture boils.
Excerpted from The A.O.C. Cookbook Copyright © 2013 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
SUZANNE GOIN was born and raised in southern California and graduated from Brown University. In 2006 she was the recipient of two awards fromt he James Beard Foundation (Best Chef California and Best Cookbook from a Professional Viewpoint for Sunday Suppers at Luques), and she has recieved five consecutive nominations for Outstanding Chef of the Year. Goin is the chef and owner of Luques, A.O.C., Tavern, and The Larder, all in Los Angeles, where she lives with her husband, David Lentz.
