A decadent sauce as a topping for ice cream, banana splits, or sundaes, or my favorite way-served with a variety of apples thinly sliced. Recipe from my reliable Fannie Farmer Cookbook. Feel free to add your favorite pure extract: hazelnut, almond, vanilla, maple, etc.

Ingredients

light brown sugar (okay to use dark brown sugar)↗1 cup
lb butter (NOT margarine)↗1⁄4 lb
cup heavy cream (NOT milk)↗1⁄2 cup
teaspoon pure hazelnut extract (or your favorite flavor-optional, my addition)↗1⁄4 teaspoon

Step-by-step instructions

1
In a small, heavy saucepan combine all the ingredients except for the pure extract, if using.
2
Cook over medium heat, stirring constantly for about 5 minutes or until the brown sugar dissolves. Be careful that the sauce DOES NOT burn. If necessary, reduce heat to avoid burning.
3
Remove pan from heat, add the optional pure extract if using, and whisk well. Serve warm.

Source: food.com

Original recipe ↗

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