Turtle sauce
From minitindel 15 years ago
- 12 minutes to make
- Serves 12
This sauce is rich in cream ( and butter) as this sauce goes it sweet and silky and so delicious. so pour it on!!!!
Ingredients
- 8- tablespoons ( 1 stick) unsalted butter , cut into chunks shopping list
- Large pinch of salt shopping list
- 1- cup firmly packed dark brown sugar shopping list
- 1- cup firmly packed light brown sugar shopping list
- 3/4 - cup heavy cream shopping list
- Seeds scraped from 1/2 small split vanilla bean shopping list
- 2 - teaspoons vanilla extract shopping list
How to make it
- Place the butter , salt, dark brown sugar, light brown sugar, heavy cream and vanilla bean seeds in a heavy , medium saucepan, preferably cast iron.
- With out exception the pan must accommodate the bubbling sauce.set the saucepan over low heat and cook until the sugar dissolves completely stirring slowly from time to time with a wooden spoon or flat wooden paddle…..
- Increase the heat to moderately high and bring to a boil
- The sauce will bubble up as soon as it cooks
- Cook the sauce at a moderate boil for 5 minutes or until lightly thickened
- Remove the saucepan from the heat and stir in the vanilla extract..
- Use the sauce tepid ( not hot) or cool completely and refrigerate in a covered container for up to 5 days
- To reheat bring the sauce to a full simmer and cool to tepid before using.. the refrigerated sauce will be thickened to restore it you can add 3 tablespoons of heavy cream …….
- Makes 2 cups……..
- For a nutty sauce add chopped nuts any kind when the sauce is tepid ………..put the nuts in prior to serving so they are not softened
The Rating
Reviewed by 9 people-
Yum, good one. 5 spoons for you ;0)
henrie
in Savannah loved it
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wowo gonna put some of this on panckes I think yummy thanks
momo_55grandma
in Mountianview loved it
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Add two tablespoons of bourbon to this and you have the sauce I made the other day.
trigger
in loved it
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