- ¼ cup (56 grams) butter (I use salted; unsalted is fine, too)
- 1 cup (200 grams) lightly packed light brown sugar
- ½ cup (120 ml) eggnog
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher or sea salt
•Preheat the burner if your stovetop is electric.
•The mixture should be starting to simmer at the 5-minute mark. Adjust the heat up slightly if the mixture is not beginning to simmer at this point, or down if it begins to simmer before.
•Use a medium-size pot. It offers a little more surface area than a small one, and the sauce will cook more evenly as a result.
•Stir or whisk constantly.
•The sauce should be a little runny when you remove it from the heat. It will thicken as it cools—but won’t be too thick.
•I don’t recommend doubling the batch. When additional sauce is needed, I have better success making separate batches.