“Wonderful on cakes, ice cream etc. This sauce can be made up to 3 days ahead and refrigerated, just warm slightly before using.”
READY IN:
8mins
YIELD:
2 cups (approx)
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy-bottomed saucepan combine first 5 ingredients; stir over low heat until both sugars dissolve.
  2. Increase heat and boil until large bubbles break on surface, and sauce drops quickly from the spoon (this should take around 2 minutes).
  3. Remove from heat; whisk in whipping cream and vanilla (mixture will bubble up vigorously).

Join the Conversation

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