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Dairy
Easy
6 Servings
Allergens 
40 Minutes
Diets
This decadent dairy white chocolate sauce has a rich and buttery flavor that’s enhanced by the addition of the cinnamon and coffee granules. I’ve been drizzling it over anything and everything dessert related, but my favorite combo is over dairy vanilla ice cream and topped with my cinnamon candied walnuts. Enjoy, and happy licking! Yields 3/4 cup sauce
1 cup dark brown sugar, lightly packed
4 tablespoons butter
2 teaspoons instant coffee granules
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons Walder’s Scotch and Coffee Liqueur (or any scotch)
1 teaspoon vanilla extract
1/4 teaspoon Gefen Cinnamon
1 -3 and 1/2 ounce (100-gram) bar dairy white Swiss chocolate, broken into pieces
1 pound (450 grams) walnut halves
1 cup sugar
2 teaspoons Gefen Cinnamon
1/4 teaspoon salt
6 tablespoons pareve milk such as Gefen Almond Milk
1 teaspoon vanilla extract
In a small saucepan, combine all the sauce ingredients except for the white chocolate. Bring to a low boil over medium heat, stirring frequently. Cook for two to three minutes, until the coffee and sugar have dissolved. Turn heat to low and add the white chocolate, whisking for an additional two minutes or so, until it’s incorporated into the sauce.
Remove from the heat and serve warm or at room temperature.
To make the candied walnuts, preheat oven to 350°F (175°C). Spread nuts in a single layer over a baking sheet. Roast for eight to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Remove from oven.
Meanwhile, stir together sugar, cinnamon, salt, and pareve milk in a medium saucepan. Cook over medium-high heat for eight minutes, or until the mixture reaches the soft-ball stage of 236°F (113°C). Remove from heat and stir in vanilla immediately.
Add walnuts to sugar syrup and stir to coat well. Spoon nuts onto waxed paper, and immediately separate with a fork. Cool and store in an airtight container.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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