Recipe by COOKGIRl
A decadent sauce as a topping for ice cream, banana splits, or sundaes, or my favorite way-served with a variety of apples thinly sliced. Recipe from my reliable Fannie Farmer Cookbook. Feel free to add your favorite pure extract: hazelnut, almond, vanilla, maple, etc.
Top Review by kiwidutch
Cookgirl, another yummy recipe... well, to be completely honest my family were a little divided, DH and DD loved it and wolfed it down, while I found it a bit too sweet for my liking and gave mine to DH. Since they held the majority vote this gets 4 stars, and I will definiately make it for them. I don't eat much icecream (bad for asthma) so haven't tried it on that, but I will one day when I indulge.. maybe the tastes weren't balanced enough in the way I served it (over indivdual pastry cases topped with cream) This goes into my handwritten family cookbook and if DH has his way I will probably make it quite often :) Please see my rating system, a wonderful 4 stars :) Thanks !
- 1 cup light brown sugar (okay to use dark brown sugar)
- 1⁄4 lb butter (NOT margarine)
- 1⁄2 cup heavy cream (NOT milk)
- 1⁄4 teaspoon pure hazelnut extract (or your favorite flavor-optional, my addition)
Directions See How It's Made
- In a small, heavy saucepan combine all the ingredients except for the pure extract, if using.
- Cook over medium heat, stirring constantly for about 5 minutes or until the brown sugar dissolves. Be careful that the sauce DOES NOT burn. If necessary, reduce heat to avoid burning.
- Remove pan from heat, add the optional pure extract if using, and whisk well. Serve warm.