Brown Sugar Vanilla Sauce for Bread Puddings and Desserts
Ingredients
2 cups
servings
- 1/2 cup packed brown sugar
- 2 tbsp corn syrup Karo
- 1/4 cup butter
- 1/2 cup heavy cream or evaporated milk
- 1 1/2 tsp vanilla
Step-by-Step Instructions
- Combine in a saucepan the brown sugar, corn syrup, butter and cream. Bring to a boil over medium heat, stirring constantly to prevent burning.
- Reduce heat to medium-low and let the mixture boil gently for 5 minutes, continuing to stir frequently.
- Remove from heat and stir in the vanilla. The sauce will thicken as it cools.
- For a boozy variation, add 1/4 cup rum, whiskey or brandy to the sauce after removing from heat.
- Serve warm over bread pudding, pound cake, ice cream, or your favorite dessert. Store leftovers in the refrigerator and gently reheat before serving.
Common Problems and Solutions
Q: Why is my sauce grainy or crystallized?
A: This usually happens if the mixture isn't stirred constantly while heating, or if it's heated too quickly. Keep the heat at medium and stir continuously until the sugar fully dissolves before boiling.
Q: Can I make this ahead of time?
A: Absolutely! This sauce keeps well in the refrigerator for up to a week. Just reheat gently on the stovetop or in the microwave, stirring occasionally. You may need to add a splash of cream if it's too thick after refrigeration.
Tips and Techniques
The sauce will seem thin when hot but thickens considerably as it cools to a perfect pouring consistency. If you want a thicker sauce, let it boil for an extra 2-3 minutes. For a thinner sauce, add a tablespoon or two of additional cream.
Ingredient Substitutions
- heavy cream: evaporated milk or half-and-half
- corn syrup: honey or maple syrup
- brown sugar: light brown sugar or dark brown sugar
Equipment Needed
- medium saucepan
- wooden spoon or heat-resistant spatula
