Flavors Recipe
brown butter toffee, caramel, coconut, hazelnut, irish cream, vanilla, white chocolate
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Ingredients
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Brown Butter Toffee
Caramel Sauce
Coconut Ganache
Hazelnut Cream
Irish Cream Sauce
Vanilla Whipped Cream
Method
Brown Butter Toffee
- 1
Brown the Butter
In a saucepan over medium heat, melt 1 cup of unsalted butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes.
- 2
Combine Sugars
Add 1 cup of granulated sugar, 1 cup of light brown sugar, and 1 tsp of salt to the browned butter. Stir until combined.
- 3
Add Cream
Stir in 1 tablespoon of heavy cream and mix until the mixture is smooth and glossy.
Caramel Sauce
- 4
Make Caramel
In a saucepan over medium heat, add 1 cup of granulated sugar. Allow it to melt without stirring until it reaches a deep amber color, about 7-10 minutes.
- 5
Add Cream and Butter
Remove from heat and carefully whisk in 1/2 cup of heavy cream and 1/4 cup of unsalted butter until smooth.
- 6
Flavor the Caramel
Stir in 1 tsp of vanilla extract and a pinch of salt until fully combined.
Coconut Ganache
- 7
Heat Coconut Milk
In a saucepan, heat 1 cup of coconut milk over medium heat until it begins to simmer.
- 8
Melt Chocolate
Remove from heat and add 2 cups of white chocolate chips. Stir until melted and smooth.
Hazelnut Cream
- 9
Combine Ingredients
In a mixing bowl, combine 1 cup of hazelnut spread with 1/2 cup of heavy cream.
- 10
Whip Until Smooth
Using an electric mixer, whip until the mixture is smooth and fluffy.
Irish Cream Sauce
- 11
Mix Ingredients
In a bowl, combine 1/4 cup of Irish cream liqueur, 1/4 cup of heavy cream, and 1 tsp of vanilla extract.
- 12
Whisk Together
Whisk until smooth and well combined.
Vanilla Whipped Cream
- 13
Whip Cream
In a large mixing bowl, add 2 cups of heavy cream, 1/4 cup of powdered sugar, and 1 tsp of vanilla extract.
- 14
Beat Until Stiff Peaks
Using an electric mixer, beat until stiff peaks form, about 3-5 minutes.