Some folks just LOVE the flavor of burnt-sugar cake, icing or ANYTHING at all. Here’s a sauce to provide a solution – happens to be wonderful over butter pecan ice cream – or angel food cake.
| MAKES ABOUT 1 CUP |
| 1 cup, sugar 1/3 cup, boiling water 1 tablespoon, butter 1 teaspoon, vanilla extract 1/3 cup, half and half |
In a heavy 10-inch skillet (light-colored, so you can watch the color of the sugar), heat the sugar over medium heat until melted around the edges. Immediately reduce the heat to very low. Cook, stirring constantly, until the sugar is completely dissolved and had turned a light amber color. Gradually stir in the boiling water. Stir in the butter. Cook and stir this mixture until it is smooth and slightly thickened – about 2-3 minutes. Set pan aside and allow to cool for 5 minutes. Stir in the vanilla and half and half. Refrigerate until serving time.
Recipe adapted from Ice Cream by Mable & Gar Hoffman (HP Books)
