Once again, this is from the white recipe book, contributed by Daphne Thiessen. I love it for waffles. Here are her thoughts: I like this recipe because the creaminess comes from adding cornstarch instead of using lots of cream. Serve this with ice cream and bananas.
1/2 cup packed brown sugar
1 Tbsp cornstarch
1/3 cup half-and-half
2 Tbsp water
2 Tbsp corn syrup
1 Tbsp butter
1/2 tsp vanilla
Stir sugar and cornstarch together. Add cream, water, and syrup. Stir until smooth.
Bring to a boil and cook for 2 minutes or until thickened. Remove from heat and stir in butter and vanilla. Serve warm or cold.
Notes:
I had to cook it for a little longer than 2 minutes, although I may have been a little hasty in deciding when it was boiling. I also wanted it to be quite thick for the layer in the Frozen Peanut Butter Turtle Pie I was making.
1/2 cup packed brown sugar
1 Tbsp cornstarch
1/3 cup half-and-half
2 Tbsp water
2 Tbsp corn syrup
1 Tbsp butter
1/2 tsp vanilla
Stir sugar and cornstarch together. Add cream, water, and syrup. Stir until smooth.
Bring to a boil and cook for 2 minutes or until thickened. Remove from heat and stir in butter and vanilla. Serve warm or cold.
Notes:
I had to cook it for a little longer than 2 minutes, although I may have been a little hasty in deciding when it was boiling. I also wanted it to be quite thick for the layer in the Frozen Peanut Butter Turtle Pie I was making.
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