Browned Butter Vanilla Sauce

Makes 3 Cups

Indulge in this warm, browned butter sauce. Whether drizzled over desserts or poured onto breakfast favorites, it adds a gourmet touch to any dish. Drizzle over pound cake or angel food cake Serve with bread pudding Top ice cream or gelato Layer into parfaits Dip for churros or doughnuts Breakfast & Brunch Ideas Pour over pancakes, waffles, or French toast

Ingredients

1 1/2 cups whipping cream

1 tablespoon Argo® Corn Starch

3/4 cup butter

1/2 cup Karo® Light Corn Syrup

1/4 cup brown sugar

1 slices vanilla bean

Directions

In a small bowl, whisk together the whipping cream and corn starch; set aside. Add the butter to a saucepan over medium heat. Melt the butter and let it heat until it starts getting foamy, swirling the pan occasionally. After the foam subsides, continue to cook until you have brown bits forming. Decrease the heat to low and quickly stir in the whipping cream/corn starch mixture, corn syrup, brown sugar and vanilla beans (halved and scraped). Increase the heat to medium and stir until it’s bubbly and thickened a bit. Makes 3 cups.

Note: The sauce will thicken as it cools; reheat if needed.