Salted Toffee Sauce
By Joe
Source: BBC Good Food — Sarah Cook, Salted toffee sauce.
A salted toffee sauce recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Make the sauce. Set the cream, butter and sugar in a small pan and let them melt together. Keep the mixture bubbling, stirring, until it turns a toffee colour and looks pourable. Taste in a little salt, then bring it to the table warm.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.05 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 39 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
10 g per serving
20 % of the 50 g daily maximum · 40 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 202 kcal |
| Protein | 0.9 g |
| Carbohydrate | 10.9 g |
| of which sugars | 10.9 g |
| of which free sugars | 10 g |
| Fat | 17.7 g |
| of which saturates | 11.2 g |
| Fibre | 0 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
