• 15minutes
  • 75calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB3, D, E
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cup(s) (packed) light brown sugar

  2. 2 cup(s) heavy or whipping cream

  3. 1 1/3 cup(s) light corn syrup

  4. 1/2 cup(s) (1 stick) margarine or butter

  5. 4 teaspoon(s) distilled white vinegar

  6. 1/2 teaspoon(s) salt

  7. 4 teaspoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  1. In 5-quart Dutch oven (do not use smaller pan because mixture bubbles up during cooking), heat brown sugar, heavy cream, corn syrup, margarine or butter, vinegar, and salt to boiling over high heat, stirring occasionally. Reduce heat to low; simmer, uncovered, 5 minutes, stirring frequently. Remove saucepan from heat; stir in vanilla. Sauce will have thin consistency when hot but will thicken when chilled. Cool sauce completely. Store in refrigerator for up to 2 weeks. Reheat to serve warm over ice cream.


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