2 tablespoons (30 ml) lemon juice OR 1 tablespoon (15 ml) vinegar
Instructions
1. Combine the molasses and butter in a small saucepan (1–1.5 qt / 1–1.4 L). Bring to a boil over medium heat, stirring to melt the butter, then boil steadily for 5 minutes, until the sauce thickens slightly and coats the back of a spoon. It will register approximately 215–220°F (102–104°C) on an instant-read thermometer and will smell richly caramelised.
2. Remove the pan from the heat. Stir in the lemon juice (or vinegar). The sauce will loosen slightly upon adding the acid. Serve warm over pudding.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.