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Armagnac toffee sauce - A recipe by wefacecook.com


5 minutes

This recipe originally accompanied Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce .


  • 1 1/2 cups heavy cream
    1 1/2 sticks (3/4 cup) unsalted butter, softened
    3/4 cup packed light brown sugar
    3 tablespoons Armagnac


  • In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.
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Armagnac toffee sauce