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Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color.
Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.
To Ice S - The last paragraph MUST be followed to a tee, i.e., using a wire wisk, wisking contstantly means without stopping. This includes using the wisk to add the cream and vanilla. The bubbling will occur because the sugar/butter mixture is extremely hot. Be prepared to use a hotpad glove while adding the cream and vanilla. Another way to limit the maximum bubbling is to leave out cream and vanilla so that it is room temperature. DO NOT STOP WISKING UNTIL THE MIXTURE HAS THICKENED TO THE DESIRED CONSISTENCY.
Michelle | December 09, 2014
this is great! so smooth and creamy.
MindyLou | September 04, 2014
this recipe does not work. I followed the steps exactly but the butter curdled at the end. The oil part of it separated from the milky part.
Ice Sanford | August 29, 2014