5.0
(1)
Your folders
Your folders
Export 1 ingredients for grocery delivery
Step 1
In a medium saucepan, melt butter on medium heat. Add sugars and 1/2 cup heavy cream. Continue whisking on medium heat until mixture comes to a boil (this process takes about 6-8 minutes). Reduce heat to medium low, whisking continuously, boil for about 3 more minutes, until temperature on a candy thermometer reaches 220 degrees. Add remaining 1/4 cup of heavy cream and whisk until blended. Cook on medium low an additional two minutes. Remove from heat.
Step 2
Pour mixture into a pint sized mason jar and allow to cool at room temperature. Sauce will thicken as it cools. Refrigerate for up to two weeks. the sugars may crystalize when cold. You can reheat it in the microwave or bring it to room temperature. ENJOY.
Your folders
bonappetit.com
3.6
(79)
Your folders
sallysbakingaddiction.com
Your folders
justapinch.com
4.0
(14)
35 minutes
Your folders
cooking.nytimes.com
4.0
(734)
Your folders
browneyedbaker.com
5.0
(1)
20 minutes
Your folders
myfoodandfamily.com
30 minutes
Your folders
foodandwine.com
Your folders
bbcgoodfood.com
30 minutes
Your folders
shugarysweets.com
5.0
(9)
40 minutes
Your folders
foodnetwork.com
4.1
(76)
35 minutes
Your folders
pinchofyum.com
4.3
(28)
30 minutes
Your folders
browneyedbaker.com
4.3
(88)
15 minutes
Your folders
livewellbakeoften.com
4.9
(62)
10 minutes
Your folders
therecipecritic.com
Your folders
gingerwithspice.com
5.0
(1)
12 minutes
Your folders
applecakeannie.com
5.0
(1)
15 minutes
Your folders
butternutbakeryblog.com
5.0
(7)
20 minutes
Your folders
butternutbakeryblog.com
5.0
(7)
20 minutes
Your folders
bonappetit.com
4.0
(241)