A rich, buttery sauce with a thick, creamy consistency. Serve warm over unfrosted vanilla, spice or sponge cake and/or ice cream. It's also good over sauteed pears or bananas. Covered and refrigerated, it should last a week or two.
Servings: 1 cup
- 4 tablespoons unsalted butter
- 1/2 cup packed dark or light light brown sugar
- 1/2 cup heavy cream
- 1 pinch salt
- 1 teaspoon vanilla extract
Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and stir until well blended. Bring to a very gentle boil and cook for about 5 minutes, stirring occasionally. Remove from heat and add the vanilla extract, stirring to combine. Serve warm or cold; the sauce will thicken as it cools. Store refrigerated in a covered container.
Adapted from "The Perfect Cake" by Susan G. Purdy (Broadway Books, 2002).
Tested by Renee Schettler.
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