Toffee Sauce

Toffee

Toffee is an English confection made by caramelizing sugar or molasses along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C. While being prepared, toffee is sometimes mixed with nuts or raisins.

Sauce

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20.

toffee

Noun

1. A type of chewy confectionery made by boiling sugar (or treacle, etc) with butter or milk, then cooling the mixture so that it becomes hard.
2. A small, individual piece of toffee.

Verb

1. To coat in toffee.

sauce

Noun

1. A liquid (often thickened) condiment or accompaniment to food.
2. Tomato sauce (similar to US tomato ketchup), as in.

Verb

1. To add sauce to; to season.
2. To cause to relish anything, as if with a sauce; to tickle or gratify, as the palate; to please; to stimulate.