NotesStorage: This sauce will keep, refrigerated, for 1 week.
1 1/3 cups sauce
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionBuffet, game day
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, sweet
Type of Dishdessert sauce, sauces
- 4 tablespoons (2 ounces) butter
- 1/3 cup light brown sugar
- ¼ cup sugar
- 1/3 cup plus 1 tablespoon light corn syrup
- 1/3 cup heavy cream
- 1½ tablespoons rum, brandy, or bourbon
Cook the butter with the sugars:
In a heavy-bottomed saucepan, combine the butter, light brown sugar, white sugar, corn syrup, and 1 tablespoon of water and bring to a boil. Simmer for 2 minutes. Remove from the heat and let cool until it is slightly warm to the touch.
Finish the sauce with the cream and alcohol:
Add the cream, 2 tablespoons at a time, whisking after each addition. Once you have added all of the cream, whisk in the alcohol of choice. Remove from the heat and serve warm or transfer to a bowl and refrigerate until using.
Serve this sauce warm. Reheat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water. It matches up well with the Date Cake with Toffee Sauce.
2006 Kate Zuckerman