I made a carrot cake yesterday for a friends b-day bash and the recipe includes a call to soak the cake rounds with a buttermilk glaze that is a dead ringer for my moms Fat Sauce recipe - amazing stuff.
The recipe made a lot more than I needed for the cake and so there is some left - it is so amazingly good and I'm wondering if it can be frozen. What do you think?
Here's the recipe:
FAT Sauce
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Preparation Bring first 5 ingredients to a boil in a large heavy sauce pan over medium-high heat. Boil, stirring often, 4 minutes until the color changes to a rich golden brown. Remove from heat, and stir in vanilla.
My mom used to pour this over ice cream or sometimes bread pudding or french toast or seared fruit - it's a rich buttery caramel-like sauce and incredibly delicious.
What do you think - how will it keep?
The recipe made a lot more than I needed for the cake and so there is some left - it is so amazingly good and I'm wondering if it can be frozen. What do you think?
Here's the recipe:
FAT Sauce
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Preparation Bring first 5 ingredients to a boil in a large heavy sauce pan over medium-high heat. Boil, stirring often, 4 minutes until the color changes to a rich golden brown. Remove from heat, and stir in vanilla.
My mom used to pour this over ice cream or sometimes bread pudding or french toast or seared fruit - it's a rich buttery caramel-like sauce and incredibly delicious.
What do you think - how will it keep?