*Honeycomb Ice Cream With Toffee Sauce
Ingredients
Ice Cream
300 ml cream, whipped
1 teaspoon vanilla extract
120 g caster sugar
1/4 cup water
2 egg
Honeycomb
400 g caster sugar
500 ml golden syrup
1 tablespoon baking soda
Sauce
200 g butter
100 g brown sugar
3 tablespoons golden syrup
200 ml thickened cream
Toffee Decoration
600 g sugar
1/4 cup water
1 teaspoon vinegar
Directions
1.HONEYCOMB:
2.Combine sugar & golden syrup in saucepan & stir over low heat until sugar dissolves.
3.Increase heat and stir until deep gold and foaming.
4.Remove from heat, stir in bi-carb soda and pour on to greased baking sheet and cool to room temperature.
5.Break in to 1cm square pieces.
6.ICE CREAM:.
7.Line base of a 28cm fluted tart tin with a removable base with freezer wrap and spray with oil.
8.Whip cream and vanilla until peaks form, cover and refrigerate.
9.Combine sugar and water in saucepan and stir over low heat until dissolved.
10.Increase heat and cook without boiling until hard boil stage.
11.Beat eggs until pale and thick.
12.While still beating, gradually add hot syrup and beat until cool.
13.Fold whipped cream and honeycomb into egg mixture and pour into prepared tin.
14.Cover and freeze for 5 hours.
15.SAUCE:.
16.Melt butter in deep saucepan, add sugar, golden syrup and stir until sugar dissolves.
17.Stir in cream and simmer for 10 mins, cool to room temp and refrigerate.
18.Serve ice-cream in wedges with sauce and a toffee decoration.
19.TOFFEE:
20.Combine all 3 ingredients in saucepan and stir until gold, pour on flat tray and set.
*Toffee Sauce
“This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes as it thickens when it cools. Serve warm over ice cream, or place in fondue pot over low heat to keep warm and dip apples, pears, pineapple, strawberries, bananas, and orange wedges.”
INGREDIENTS
1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.
*British Toffee Sauce
Ingredients
7 fluid ounces heavy cream
6 tablespoons sugar
6 tablespoons golden syrup
4 ounces unsalted butter
1/2 teaspoon ground ginger
2-3 drops vanilla extract
Directions
1.Put the cream, sugar and syrup in a saucepan and mix well over a low heat.
2.Stir in half the butter.
3.Bring to the boil and continue boiling until a soft toffee consistency is reached.
4.Stir in the ginger, vanilla essence and the remainder of the butter.
5.Serve hot.
*Sticky Toffee Sauce
3/4 cup plus 1 tablespoon soft dark brown sugar
2 tablespoons dark corn syrup
3/4 stick unsalted butter
2/3 cup heavy cream
Serving suggestion: Vanilla ice cream
1.Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. 2.Let the mixture bubble for a couple of minutes before carefully adding the cream.
3. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
4.Serve with a couple of scoops of vanilla ice cream.
*Toffee pudding with toffee sauce
Ingredients
flour for dusting
12oz/340g butter
2lb 4oz/1.1kg dark sugar (such as muscovado)
6 tbsp golden syrup
12 tbsp black treacle
12 eggs
2lb 10oz/1.1kg self raising flour
1.8 litres/3 pints 4fl oz water, boiling
2lb 10oz/1.2kg dates
6 tbsp bicarbonate of soda
vanilla essence
For the sauce
1lb/454g butter
1lb/454g dark sugar
1 litre/1 pint 15fl oz cream
6 tbsp golden syrup
12 tbsp black treacle
Method
1.Butter the 10 ramekins and dust with flour. Pre-heat oven 200C/400F/Gas 6.
2.Ideally using a food processor, cream the butter and sugar together.
3.Slowly add the golden syrup, treacle and eggs. Continue mixing until the mixture looks smooth then return down to a slow speed and add the flour. Mix until everything is well combined.
4.Add the boiling water to the dates and tip into a blender. Secure the lid firmly and blend to a purée.
5.Add bicarbonate of soda and vanilla.
6.Pour this into the batter while it is still hot and stir well.
7.Pour into the moulds and bake for 20-25 minutes until the tops are just firm to the touch.
8.To make the sauce, simply place all the ingredients in a pan, bring to the boil, stirring a few times and then remove from the heat. Put to one side.
9.To serve, remove the pudding from the moulds and place on plate. Coat with lashings of the warmed sauce and serve with good vanilla ice cream.
Serve with vanilla ice cream and a sprig of mint.
*Toffee Sauce
4 tablespoons (2 ounces) butter
1/3 cup light brown sugar
1/4 cup sugar
1/3 cup plus 1 tablespoon light corn syrup
1/3 cup heavy cream
1-1/2 tablespoons rum, brandy, or bourbon
-Cook the butter with the sugars.
In a heavy-bottomed saucepan, combine the butter, light brown sugar, white sugar, corn syrup, and 1 tablespoon of water and bring to a boil. Simmer for 2 minutes. Remove from the heat and let cool until it is slightly warm to the touch.
-Finish the sauce with the cream and alcohol.
Add the cream, 2 tablespoons at a time, whisking after each addition. Once you have added all of the cream, whisk in the alcohol of choice. Remove from the heat and serve warm or transfer to a bowl and refrigerate until using.
-Serving Suggestions
Serve this sauce warm. Reheat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water.
-Storage
This sauce will keep, refrigerated, for 1 week
ENJOY 
