The Workbench
December 2008 edition of Workbench
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Q: What is you favorite topping for ice cream?
J.R., Irvine, Calif.
A: The topping options are almost limitless for ice cream. I have always enjoyed this toffee sauce.
Toffee sauce
| Ingredients | Lbs. | Ozs | Metric |
|---|---|---|---|
| Brown sugar | 1 | 2 | 500 g |
| Butter, unsalted | 1 | 2 | 500 g |
| Syrup, golden | 0 | 1 | 30 g |
| Whole milk | 0 | 4.5 | 125 ml |
| Total appr. wt. | 2 | 9.5 | 1.155 kg |
Method: Slowly heat the sugar, butter and syrup in a saucepan, and stir until fully melted/dissolved. Boil for four minutes, and then cool slightly before stirring in the milk. You may also use a heavy cream if you prefer a richer sauce. While the sauce is still warm, pour it over ice cream.
Klaus Tenbergen is certified as a Master Baker in Germany, South Africa and the United States. He is currently an assistant professor at California State University in Fresno, teaching classes in Culinology®-the blending of culinary arts and the science of food. For more information, call 559/278-2164 or contact Klaus Tenbergen at ktenbergen@csufresno.edu.
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