The sauce, though, was a success. I think it could be made with bourbon, whiskey or rum just as well, or even cognac, if you can spare some. This would be a good thing to make if you’re not a drinker and someone left a bottle of one of the aforementioned at your house. I’m pretty sure that 100% of the alcohol cooks off this. I put this away in the freezer until I had could decide what to do with it. Tomorrow, I’ll post the dessert that I ended up serving this with.
I’m linking this up with the Hearth ‘n’ Soul Blog Hop.
Brandy Caramel SauceUse the heaviest saucepan you have to avoid burning the sugar. Also, make sure it’s at least 2 quarts, as this sauce foams up like mad at one point.
3/4 cup brandy
1 cup sugar
1/3 cup Earth Balance margarine
1 tablespoon corn starch
In a 2-quart or larger saucepan, bring brandy to a boil. Simmer until reduced to 1/2 cup. Pour into a bowl and set aside. Add sugar to the nearly dry saucepan and heat over medium hot. Stir frequently until sugar begins to melt, and then stir constantly until all the sugar is melted.
Remove pan from heat and stir in margarine. Mixture will bubble up some. Continue stirring until margarine has melted. Add brandy back to the saucepan. Mixture will bubble up a lot. Stir until sugar, margarine and brandy are well mixed.
Place pan back on medium heat, add cornstarch and stir until sauce is clear and slightly thickened. Sauce will continue to thicken in the refrigerator.
Makes 1 cup.