Sweet and Saucy

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It seems we must be so cautious in what we write or say these days.  Is “saucy” an okay expression?  I looked it up in the Oxford dictionary:

British: Cheeky or impertinent

North AmericanHaving or expressing a bold, lively, or spirited manner.

Since I’m firmly planted on the North American continent, I’ll run with it.  Maybe I even aspire to be it!

Anyway, back in the good ol’ days of the 16th century, it simply meant “flavoured with sauce” and that’s our definition for today’s lagniappe blog on my favorite sweet sauce….to be drizzled over all kinds of desserts.  Who can resist this ultimate-decadent-yumminess?

AND one more thing: if you’re desperate for a last minute present, this is so quick and easy – and the gifted one will love you forever.

Caramel Dessert Sauce

I’m using the sauce on Sticky Date Pudding as the finale for a holiday dinner tomorrow.  Definitely try it on our Swedish Almond Visiting Cake, our Italian Chocolate Hazelnut Torte, or just put some in your own tiny bowl, delicately dip in your finger, and lick.  Repeat.  It’s that good.  Thanks to dessert-recipe-rock-star David Lebovitz for the inspiration for this recipe


  • 8 T butter, at room temperature
  • 2/3 c packed light brown sugar
  • 1/4 c whole milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt

Melt the butter, brown sugar, milk, vanilla, and salt in a small saucepan over low heat, mixing well.  Bring the mixture to a boil and cook for 2 minutes.  Remove from the heat and stir again.  Cool slightly before serving; refrigerate and keep for up to a week. 

David Lebovitz adds 1 1/2 cups of sliced and toasted almonds after cooking. Recipe brought to you by BigLittleMeals.com and Andy and Ann

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