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Loading...| 4 Tbl unsalted butter | |
| 1/2 cup dark brown sugar | |
| 1/2 cup heavy cream | |
| 1/2 tsp Fleur de Sel | |
| 1 1/2 tsp Vanilla Puree |
Five ingredients, 15 minutes (tops) and you’re on your way to buttery, salty-sweet perfection. This recipe, adapted from Smitten Kitchen, is a staple in Anne’s fridge. Serve it over ice cream. Top pancakes. Or just grab a spoon. Simple decadence. It’s giftable, too!
We discussed this recipe on Season 4 of Smidgen, Episode 4 “Hop on That Meal Train.” Be sure to give it a listen!
| 1. | Melt butter in a saucepan over medium heat. Add the dark brown sugar, heavy cream, and Fleur de Sel. Wisk until well blended. |
| 2. | Bring to a very gentle boil and cook for about five minutes, whisking occasionally. |
| 3. | Remove from heat and add the Vanilla Puree. Taste and adjust the Vanilla Puree and Fleur de Sel to your taste. |
| 4. | Serve cold or warm. Keep unused portions in the refrigerator and consume within seven days. |
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