One of my favorite sweets is toffee blondies, which are delicious. Blondies, for those who don’t know, are ‘white’ brownies. yet equally wonderful! (Perhaps a bit more?!)
| Servings: | 8 |
| Yield: | 1 1/4 cups |
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ cup packed brown sugar
- 1 cup boiling water
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
- Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
- Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.
Nutrition Facts
| Calories | 86 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 2 g |
| Sodium | 97 mg |
| Sugars | 13 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Great for vegetables too. Added some cinnamon along with the brown sugar and left out the vanilla. Made a fantastic sauce for oven baked acorn squash.
Good basic sauce! However I was looking for a brown sugar sauce to go over my baked ham steak and what I did was substitute orange juice for the water (just half cup) then added a can of drained pineapple tidbits then poured over the hamsteak (already cooking and drained of excess water) and popped in the oven. Instead of salt I put just 2 drops of liquid smoke. The sauce had the buttery sweet tang I was looking for!
I’ve made this recipe before and l loved it but it’s been a while. I followed recipe but it turned out burnt….maybe someone can see where I went wrong. When I added the boiling water it’s where it seemed to happen…it steamed and when crazy hot when I did this….as I stirred I could smell it burnt. End result was perfect texture…just tasted burnt.
I found this to be pretty mediocre. It tasted like slightly caramelized simple syrup, which I guess it kind of is. It might be a little better with some heavy cream or extra butter but I won’t be trying it again.
No changes. Will make over and over
This was a recipe I had been looking for! Tasted just like the sauce my Aunt used to make for Christmas pudding. It even got the thumbs up from her when we had it with our pudding on Christmas Day. Made exactly as written.
I made the recipe according to the directions and found the brown sugar/butter/flour mixture clumped when the water was added and it took a while to dissolve. The final taste wasn’t nearly sweet enough compared to other recipes I’ve tried, so I dissolved another 1/3-1/2 cup of brown sugar in about 1/4 cup of hot water and added it to the original sauce and it was perfect! The sauce was still plenty thick to go on the cake I served it with, everyone loved it!
I loved this and so did my family!!! We all thought it tasted like caramel. I served this over chunky monkey pancakes also from this site and put the leftover sauce in a mason jar in the refrigerator. My son wants to eat this with apple slices.
Was looking for a non-alcoholic version of a bread pudding sauce and this was so easy and tasted wonderful!
I’ve looked off and on for a recipe for a brown sugar sauce like my favorite restaurant serves sweet potato fries with–the only condiment suitable for them. This recipe makes a wonderful, simple, rich sauce. I used dark brown sugar making it even richer. Delicious!
delicious!!!!!
Wow, thank you so much for this recipe! I had no idea that caramel sauce was so easy. The flavor was wonderful, and it was a breeze to make. I might play with it to make it a little thicker, but it’s great as-is. Thanks so much!
Turned out jelly like, would not make again.
i had a horrible time making this sauce. i did not even get to try it. once i added in the water the junk boiled up and crackled then burnt. i have no idea what happened. the brown sugar ended up hardening inside the sauce pan and i had to boil water in it to clean it out. hope no one else had this problem, it was one heck of a mess! and a bad smell too. i will try it again some time, but i gave this a three because i did follow the directions as written and this was not a good outcome.
I made this for the first time today to pour over my blueberry cake for an added treat. At first I didn’t think that it was turning out right as it was very very thick(like a glue paste) so I just added a little more water and a touch more vanilla and it turned out excellent! I will add the warning that I read in other reviews about the water spitting and splashing when you add it and to be careful doing so but I didn’t at all have the burnt smell that others reported. I added this recipe to my recipe box and Will use it again. Thanks 🙂
Made this for the first time today to go with DIGGETYDOG’s fantastic, raisinless “Bread Pudding II” recipe on this site…it was the perfect accompaniment! I followed the cooking directions exactly with no problems & terrific results. But I changed some of the ingredients, partly based on some of the other reviewers’ suggestions and partly improvising. I made this with demerara sugar, which worked great. I used 3/4 cup water & 1/4 cup cream, added 2 Tblsp. maple syrup, and when the heat was off just before serving I stirred in about 1/2 Tblsp. butter to make the sauce silkier & butterier. It was absolutely awesome! It was the perfect consistency – glossy & silky and it coated the spoon. The sauce is just as good cold over ice cream as it was hot over bread pudding. The flavor is kind of like a cross between caramel & butterscotch – very tasty! It completely blows bottled sauces off the map, and it’s so easy and quick to make, I’ll never again buy ice cream sauce! I could eat this sauce like soup. It was very, very good! Thank you for sharing this wonderful recipe!
This sauce was excellent! I had it on crepes, but it would be great on pancakes or cake or cheesecake too! Was easy to make too! To reheat the leftovers, I simply added a little water and put in the microwave! Thanks for a great recipe!
Pretty good. I heeded the warnings about the sugar burning, so I cooked on MEDIUM-LOW (closer to low), and this never bubbled for me… EVER. With that, I had some consistency problems, but has a great sweet caramelly flavor. If I use this recipe again, I’d make sure to add in some heavy cream and boil for a few minutes, just to give it that extra “OOMPH!”
Made this to accompany my bread pudding… very nice. Will use this sauce again and again 🙂
I’ve tried this sauce times now and I was only able to get it the first time I tried it. The past few times the sugar turned HARD when I poured the boiling water over it. I returned it to the stove and some of the hard sugar did melt but then it had a burnt smell to it. I’m going to keep looking for another recipe. I won’t be trying this one again.
With double layer pumpkin cheesecake, this is a new family favorite. I placed all of sauce over baked cheesecake, then cool whip layer.