Ingredients
1 cup firmly packed brown sugar
1 cup half-and-half
1/2 cup sugar
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
Unrefined whole cane sugar — Indian sweets, chai, payasam
Mexican cone sugar — café de olla, capirotada, dulce de leche
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep molasses flavor — toffee sauces, gingerbread, brown butter cookies
Unrefined whole cane sugar — Indian sweets, chai, payasam
Mexican cone sugar — café de olla, capirotada, dulce de leche
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Combine first 3 ingredients in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240°). Let cool slightly; add butter and vanilla, and beat until spreading consistency.