This simple stovetop Vanilla Sauce requires only five ingredients and less than 10 minutes prep time!
We love drizzling this vanilla sauce over bread pudding, pancakes, waffles, and french toast. It’s the perfect sauce to serve with all your brunch/breakfast favorites!
Vanilla Sauce
Most mornings, I eat a pretty balanced breakfast – a protein shake, acai bowl, smoothie/green juice, or yogurt with granola and fresh fruit.
But, whenever I’m making a large breakfast/brunch meal (usually for holidays, birthdays, or special occasions), I’m all about the sweet, syrup-covered, should-actually-be-served-for-dessert kind of breakfast choices.
You know, like French Toast drenched in caramel or crepes stuffed to the brim with Nutella®. Those are my special-occasion breakfasts. And those breakfasts are always in need of a really great sauce. This vanilla sauce is JUST that sauce to drench your breakfasts in. It’s smooth, creamy, sweet, flavorful, and the perfect topping or filling for so many different breakfasts.
Ingredients
- Unsalted Butter: Makes the syrup creamy and rich. Use unsalted butter so you can decide how salty your syrup is.
- White Sugar: Stir until the sugar is totally mixed in so your syrup is smooth.
- Light Brown Sugar: Be sure to pack the brown sugar when measuring for the most accurate measurement.
- Heavy Cream: Cook this on medium heat so the cream doesn’t burn.
- Pinch of Salt: Just a tiny bit of salt is enough to make a big difference.
- Vanilla Extract: Adds a even more flavor.
How To Make Vanilla Sauce
- Combine all ingredients: Add butter, sugars (white and brown), and heavy cream in a small pot.
- Heat: Stir these ingredients over medium heat, stirring every once in awhile for 5-8 minutes or until the mixture thickens and comes to a full boil.
- Mix in vanilla: Remove the pot from the heat and add in the vanilla as soon as everything has slightly cooled. You don’t want to add the vanilla while you’re heating the mixture or it will cook out without flavoring the sauce.
How do you thicken Vanilla Sauce?
Variation ideas
- You can make Vanilla Sauce with milk (whole milk only) or with half and half, but it won’t be nearly as thick/creamy as it would be with the heavy cream.
- You can use vanilla bean paste or a whole vanilla bean instead of vanilla extract in this recipe. Check the vanilla bean paste jar for guidance on how much to use. If you’re using a vanilla bean, use one whole bean in place of the extract.
- Add a little cinnamon or nutmeg for a cozy, spiced taste. This is great for making your breakfast or dessert feel extra warm.
Storage
- Store the syrup in an airtight container in the refrigerator. It should keep well for up to two weeks. Remember to let it cool completely before storing.
- For best results, gently warm the syrup before serving, especially if it has thickened in the fridge.
Serve Vanilla Sauce over:
- Best ever Nutella Crepes
- French Toast Sticks readers favorite
- Dutch Baby or German pancake
- Blueberry Pancakes light and fluffy
- Buttery brioche Raspberry Bread Pudding
Vanilla Sauce
Equipment
- Heavy-bottomed pot
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Combine butter, granulated sugar, light brown sugar, heavy cream, and salt in a heavy-bottomed pot.
- Cook over medium heat, stirring occasionally, 5–8 minutes or until the mixture thickens up and comes to a full boil.
- Remove from heat and allow the mixture to slightly cool (stir frequently). Stir in the vanilla. Serve over your favorite breakfast or dessert!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have always had vanilla in sauce over hot banana fritters and it is heavenly.
But I have never heard of using brown sugar, just white sugar.wouldnt that add a kind of maple flavor? I’m curious if it is better than the sauce I’m used to
We’ve tried it both ways and like it better with brown sugar! 🙂 But, if you’re concerned, you can use all white sugar instead.
Yes, I made this recipe. It turned out really good. I Put it over toast.
Great idea! 🙂