Toffee Glaze

Name: Toffee Glaze
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

January 24, 2012

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

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

TagsFrosting Dessert Brandy Alcohol Beverages American Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer 30 Minutes or Less Simmer Cookbooks

Recipe notes

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