Vanilla sauce is ready in less than 10 minutes. While it might seem basic and simple, the flavor is out of this world. Use this vanilla sauce for bread pudding, bundt cakes, regular cakes and it's rather dreamy over ice cream.
In a small heavy-bottomed sauce pan (I like this one), over medium-low heat, melt the butter, sugar, heavy whipping cream, and vanilla.
Stir constantly until the sugar is dissolved and has a syrup consistency. It should coat the back of a wooden spoon.
Sauce is best served warm, it will thicken as it cools, so if you need it thicker, allow it to cool until desired consistency.
Notes
STORAGE
Since this sauce has cream in it, I store it in the fridge. It will last in a well-sealed container for 1-2 months, if not longer. It may be frozen as well. If your sauce crystalizes at all, just place desired amount in a small saucepan, reheat over low heat, whisking constantly until warm and sugars have dissolved. If necessary, whisk in a teaspoon of cream or butter.
Try using a teaspoon of rum, whiskey or brandy, yum!
Try a teaspoon or two of your favorite liqueur or cordial.
Ways to use Vanilla Sauce:
Pour over any cake, like the pear cake above; especially delicious on vanilla based cakes, you can pour on hot, for a glaze that will sink in making the cake incredibly moist, or wait and drizzle it on for serving.