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Full Online Book HomeLearning KitchenDesserts - Toffee Sauce
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Desserts - Toffee Sauce Post by :usdave1t Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2594

Click below to download : Desserts - Toffee Sauce (Format : PDF)

Desserts - Toffee Sauce

Immerse a tin of condensed milk (low fat also works well) unopened in boiling water. Cover and keep at a low boil for 3 hours (yes this is correct) remove from water. Don't let water boil dry. Keep covered with boiling water. Add boiling water as necessary. You can cool sauce in can by putting it in ice water or running under cool water.

WARNING: You must cool completely before opening or it will explode.

Inside you will find a soft, smooth, yummy toffee sauce.
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4 Tbsp Butter 1 cup Brown sugar 1/2 cup light cream 4 Tbsp. chopped walnuts 1/2 tsp. vanilla extract 1 1/2 tsp. extract Add sugar to butter in saucepan heating until sugar dissolves and is blended. Remove from heat and stir in cream. Return to heat cooking and stirring for 1 min. Remove from heat add vanilla and rum extract and nuts. Stir to blend. Serve at room temp.
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3 (10 oz.) pkgs. frozen sliced strawberries, partially thawed 1 c. sugar 1/4 c. water Combine 1 package strawberries, sugar and water in medium saucepan. Heat slowly, stirring constantly, until boiling then cook for 10 minutes, stirring until slightly thickened. Pour over remaining strawberries in medium sized bowl, stir lightly until strawberries are completely thawed. Store in covered jar in refrigerator. Serve over ice cream or cake.
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