The Edmond Sun


July 30, 2012

Six ways to sundae


MCT NEWS — Bacon Peanut Brittle

Makes about 5 cups

Note: Collect everything before you start, because things move quickly.


2 1/4 cups sugar

1/3 cup corn syrup

1/2 cup butter

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups roasted peanuts

2 slices bacon, cooked until very crisp, drained and finely chopped

1 1/2 teaspoons baking soda


In medium, heavy-bottomed, nonreactive saucepan, bring sugar, corn syrup and butter to a boil over high heat, stirring often, until mixture turns golden brown, 10-15 minutes (300 F on candy thermometer). Immediately take pan off heat and stir in vanilla, salt, peanuts and bacon. Sprinkle with baking soda, and stir foaming mixture until evenly combined. Spread mixture evenly on a baking sheet. Cool completely before chopping or breaking into pieces. Brittle keeps up to 2 weeks in an airtight container at room temperature. Do not refrigerate it.

— Jake Godby, Sean Vahey, Paolo Lucchesi, “Humphry Slocombe Ice Cream Book” (Chronicle Books, $19.95, 144 pages)

Blueberry-Lemon Sauce

Makes 1 1/4 cups


1 lemon

1 pint blueberries, divided

1/3 cup sugar


Finely grate lemon zest into small, nonreactive saucepan. Juice lemon into bowl and set aside. Add 1 1/2 cups blueberries and sugar to pan; place over medium-high heat. Cook until most berries have popped and juice has thickened slightly, 6-8 minutes. Remove from heat and stir in remaining berries and lemon juice. Serve warm or at room temperature. Sauce will keep, refrigerated, for up to a week; best the same day it’s made.

— Kris Hoogerhyde, Anne Walker and Dabney Gough (Ten Speed Press, $24.99, 224 pages)

Vanilla Butterscotch Sauce

Makes 1 1/2 cups


1/2 cup cream, at room temperature

1/2 vanilla bean

1/2 cup water

1/4 teaspoon cream of tartar

1 1/2 cups sugar

1/4 cup unsalted butter, cut in 1/4-inch slices

Pinch of kosher salt


Set cream by stove. Split vanilla bean. Scrape seeds into medium saucepan and add pod, along with water and cream of tartar. Pour sugar in center of pan; do not stir. Place pan over medium-high heat; watch carefully. Once caramelization begins, mixture can burn in seconds. Cook without stirring until sugar begins to brown in spots, 8 to 11 minutes. Gently swirl once to evenly distribute. When it turns light amber, about 5 minutes, turn off heat. Immediately, but slowly, pour in cream. Wear oven mitts and be careful. When bubbling subsides, gently stir to blend cream into caramel, scraping vanilla seeds from pan sides and back into sauce. If you have lumps of hardened caramel, stir over low heat until melted. With fork, carefully remove hot vanilla bean pod. Gently stir in butter and salt. Let cool until just warm. Store in the refrigerator for up to 2 weeks. Rewarm before using.

Variation: Add a couple of tablespoons of scotch or bourbon along with butter to make Boozerscotch.

— Kris Hoogerhyde, Anne Walker and Dabney Gough (Ten Speed Press, $24.99, 224 pages)

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