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
Phyllis Grant is an IACP finalist for Personal Essays/Memoir Writing and a three-time Saveur Food Blog Awards finalist for her blog, Dash and Bella. Her essays and recipes have been published in a dozen anthologies and cookbooks including Best Food Writing 2015 and 2016. Her work has been featured both in print and online for various outlets, including Oprah, The New York Times, Food52, Saveur, The Huffington Post, Time Magazine, The San Francisco Chronicle, Tasting Table and Salon. Her memoir with recipes, Everything Is Out of Control, is coming out April 2020 from Farrar Straus & Giroux. She lives in Berkeley, California with her husband and two children.