Optional: up to ½ cup(1 stick/113 g) butter for more flavor and a thicker, creamier consistency
Instructions
Place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes (or keep cooking until desired consistency).
Drizzle sauce over cakes, pancakes, waffles, bread puddings, and more. Serve warm or slightly cool (the sauce will thicken as it cools).
Sauce will keep in the fridge, in an airtight container, for up to a week.
Recipe Notes
Sugar: This sauce can be made with any sugar. I've also used coarse turbinado sugar, changing the flavor ever so slightly to a caramel-y cream sauce. It's wonderful. It could also be made with a maple sugar and drizzled over pancakes.