Skip to main content
Epicurious
Cookbooks

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
Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.