Recipe information
Yield
makes about 1 1/2 cups
Ingredients
1 cup firmly packed light-brown sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fresh lemon juice
Pinch salt
Preparation
Heat the brown sugar, corn syrup, and butter in a small saucepan, and cook over medium-low heat, stirring, until the sugar is dissolved. Bring the mixture to a boil, stirring constantly. Stir in the cream, and remove from heat. Add the vanilla, lemon juice, and salt, and stir to combine. Serve the sauce warm or at room temperature over ice cream. Store leftovers, covered, in the refrigerator for 1 week. Add a few tablespoons of cream or water to loosen, if necessary, when reheating.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
