We have the best, friendliest neighborhood. And so, in the heat of the summer, everyone shares their zucchini. I love zucchini but I can’t eat them that quickly. So some of them get grated for baking and freezing. This is a great recipe for using some of your extra zucchini.
Ingredients (For the toffee sauce)
This is not complicated to make. You will need a candy thermometer. Just cook it until you reach the desired temperature.
In a large heavy saucepan, add the cream, brown sugar, corn syrup, and butter. Over medium heat, bring the ingredients to a gentle boil stirring often. Continue cooking until the temperature reaches 230°F. You will need to stir constantly as it approaches the targeted temperature. Set aside.
Once the sauce has started to cool, stir in the flavor. Let the sauce cool completely.
It the sauce is too thick to spread, thin with a little additional whipping cream.