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Author Notes: This recipe is from one of my mother's best friends, via her mother, via the San Francisco restaurant Trader Vic's. You can make it with either dark or light brown sugar or a combination of the two. It's great drizzled over crêpes and cakes. One thing to know is that it firms up as it hits ice cream, but it softens back up in your mouth. It gets quite hard and grainy in the fridge, but low heat brings the sauce right back to life. This recipe fits perfectly into a Bonne Maman jar. It keeps for months in the fridge, but it will not last that long. —Phyllis Grant
Makes a little over 1 1/2 cups
tablespoons unsalted butter (1/2 stick)
cups light or dark brown sugar
tablespoons light corn syrup
cup heavy cream
vanilla bean, halved, seeds scraped out
teaspoon kosher salt
- In a large saucepan, melt butter on medium heat. Add brown sugar and corn syrup. Boil until sugar dissolves. This takes a few minutes. It will froth and bubble and go bonkers. Don't panic.
- Add heavy cream. Stand back. The mixture will erupt and rise up. Stir in vanilla bean, vanilla bean seeds, and salt. Whisk. Bring back up to a vigorous boil for 30 seconds. Turn off the heat.
- Serve right away over ice cream or yogurt. Inside crepes. In between layers of cake. Or store it in the fridge for a few weeks.
- This recipe is a Community Pick!