“Use as a topping over ice cream, or drizzled over pound cake and fruit.”
READY IN:
15mins
YIELD:
1 1/3 cups
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: