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
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.
Ratatouille
A one-pot celebration of summer vegetables.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Gochujang Chicken Stir-Fry
Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.