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This amazing sauce is simple to make, tastes absolutely amazing and just needs a little muscle to pull it together.
1. Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts; this will take a few minutes.
2. Once the sugar has all melted, start adding the butter one piece at a time. Whisk until the butter is all melted.
3. Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy.
4. Add the salt and whisk again a couple times just to incorporate.
5. Let cool in the pan for a bit and then pour, carefully, into a mason jar to store. It should keep for about 2 weeks in the fridge but I haven’t tested that since it never lasts more than 24 hours in my house.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!