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Toffee Glaze

Recipe information

  • Yield

    makes enough for 14 cupcakes

Ingredients

1 cup heavy cream
1 cup packed dark-brown sugar
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons, room temperature
1/4 cup brandy
1/4 teaspoon coarse salt

Preparation

  1. Bring cream, brown sugar, and butter to a boil over medium-high heat in a saucepan, stirring occasionally. Cook 3 minutes. Stir in brandy and salt, and cook 1 minute more. Use immediately.

Martha Stewart's Cupcakes
TagsFrostingDessertBrandyAlcoholBeveragesAmericanNut FreeVegetarianQuickEasy5 Ingredients or Fewer30 Minutes or LessSimmerCookbooks
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