|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 0g||0%|
|Total Sugars 26g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vanilla dessert sauce is a snap to prepare with just a few basic ingredients, and it's a lighter option when compared to the rich custard-based sauces that contain eggs.
The sauce is versatile as well. For an even lighter version, make it with 1 cup of water and omit the heavy cream. Or, for a richer sauce, make it with 1/2 cup of water and 1/2 cup of heavy cream. For a light caramel flavor, use brown sugar in the sauce instead of granulated sugar.
The sauce is the perfect finishing touch for all kinds of desserts. Make this vanilla sauce and drizzle it over pound cake, bread pudding, pancakes, ice cream, or gingerbread cake. Or spoon the sauce over fresh blueberries, raspberries, or sliced strawberries. You'll find dozens of uses for the sweet buttery sauce. Homemade doesn't get much easier than this.
3/4 cup water
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 cup heavy cream
2 tablespoons butter
2 teaspoons vanilla extract
1 pinch salt
Gather the ingredients.
Pour the water into a saucepan and place it over high heat. Bring the water to a boil.
In a small bowl, combine the granulated sugar and cornstarch. Blend well with a whisk or spoon.
Add the granulated sugar and cornstarch mixture to the boiling water and whisk to blend thoroughly. Reduce the heat to medium and cook, stirring constantly, until the sauce is thick. Whisk the heavy cream into the thickened sauce.
Remove the thickened sauce from the heat and whisk in the butter, vanilla extract, and salt. Whisk until the butter has melted. Strain the sauce to remove any lumps.
Spoon or drizzle warm or room temperature vanilla sauce onto a cake, bread pudding, or other dish. Enjoy.
How to Store
If you have leftover vanilla sauce, keep it covered in the fridge for up to a week. Reheat it in a saucepan over low heat on the stove and drizzle it warm over baked goods or fresh fruit.
- If the sauce is too thick, thin it with a small amount of milk or cream, as desired.
- To use flour instead of cornstarch, melt the butter in a saucepan and blend in the flour. Stir the sugar into the butter and flour mixture. In a separate saucepan, bring the water to a boil; add the boiling water to the sugar and butter mixture and cook until thickened. Add the cream, vanilla, and salt. Heat through.
- Replace the vanilla extract with an equivalent amount of vanilla paste or a vanilla bean. If you use a vanilla bean, split it and scrape the seeds into the water. Add the pods and then bring the water to a boil as directed. Continue with the recipe and remove the pods before serving.
- Fruity Vanilla Sauce: Replace a few tablespoons of the water with Cointreau, peach brandy, apple brandy, or another type of fruit-flavored liqueur. Or add up to a teaspoon of finely grated orange, lemon, or lime zest.
- Cinnamon Vanilla Sauce: Add two cinnamon sticks to the water; bring to a boil and continue with the recipe. Remove the cinnamon sticks before whisking in the butter, vanilla, and salt.
- Vanilla Rum Sauce: Replace 2 tablespoons of the water with rum or spiced rum.
- Vanilla Whiskey Sauce: Replace 2 tablespoons of the water with bourbon or whiskey.
- Nutmeg Vanilla Sauce: Add about 1/4 teaspoon of freshly grated nutmeg to the water and continue with the recipe.