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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Use as a topping over ice cream, or drizzled over pound cake and fruit. Ingredients:
1 cup firmly packed light brown sugar |
1/4 cup light corn syrup |
1/4 cup butter |
1/2 cup heavy cream |
1 1/2 teaspoons vanilla |
1/4 teaspoon fresh lemon juice |
1 pinch salt |
Directions:
1. In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools.
2. Can be kept for up to 3 weeks in the refrigerator.
3. Serve warm or at room temperature.
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