- 2 C. heavy whipping cream
- 1 C. brown sugar, packed
- 1/4 C. (1/2 stick) butter
- Bring all ingredients to a boil in a sauce pan over medium-high heat, stirring frequently.
- Reduce to medium-low heat and simmer sauce until reduced to ~1 3/4 cups, stirring occasionally. (I simmered for about an hour and it still wasn't at at the suggested 1 3/4 cups so I just stopped there and used it the way it was, and it was still really awesome.)
Great for cupcakes, ice cream, cheesecakes, etc.
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