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By: Steve B.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Sauces & Seasonings | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 cup sucanat sugar 1 cup unenriched, vanilla soymilk (Eden Foods) 0.5 cup brown rice syrup (very sweet variety) 1 teaspoon pure vanilla extract 2 each pinches French sea salt 1 tablespoon arrowroot powder 1 tablespoon distilled water 2 tablespoons Spectrum Naturals spread (made with canola oil, butter flavor) |
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| Directions: | ||
| Place sucanat, milk, syrup, extract and salt into saucepan. Combine arrowroot and water in measuring cup or small bowl. This is called a slerri. Over medium flame, bring sucanat mixture to a boil while whisking. Reduce flame and simmer for 3-minutes while whisking. Using a thermometer, bring temperature to 190 degrees. As soon as this happens, add the arrowroot mixture. Whisk only to dissolve. Do not stir after this. Take off the heat and whisk in Spectrum Naturals. Store in Tupperware container and refrigerate for 2 weeks. |
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| Notes: | ||
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