Skip to main content
Epicurious
Cookbooks

Toffee Glaze

Recipe information

  • Yield

    makes enough for 14 cupcakes

Ingredients

1 cup heavy cream
1 cup packed dark-brown sugar
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons, room temperature
1/4 cup brandy
1/4 teaspoon coarse salt

Preparation

  1. Bring cream, brown sugar, and butter to a boil over medium-high heat in a saucepan, stirring occasionally. Cook 3 minutes. Stir in brandy and salt, and cook 1 minute more. Use immediately.

Martha Stewart's Cupcakes
TagsFrostingDessertBrandyAlcoholBeveragesAmericanNut FreeVegetarianQuickEasy5 Ingredients or Fewer30 Minutes or LessSimmerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.