Caramel Butterscotch Sauce
Source of Recipe
From Sauces: Classical and Contemporary Sauce
Recipe Introduction
Here's a butterscotch sauce flavored with freshly made caramel instead of
molasses, which emphasizes the flavor of the lightly browned butter. It has
a tendency to separate and granulate when cold, so it should be warmed up
and stirred well before using. From Sauces: Classical and Contemporary Sauce
Making by James Peterson (Van Nostrand and Reinhold, 1991).
List of Ingredients
1 pound granulated sugar
2 cups water
1/2 cup (1 stick) butter
1/2 cup whipping cream
2 teaspoons vanilla extract
Recipe
1. Place the sugar in a small, heavy saucepan and cook over medium heat,
stirring until the sugar dissolves, then cook without stirring until it is a
deep reddish brown, 10 to 15 minutes. Pour in 1 cup of water and stand back
to avoid the steam and splatter. Wait 1 minute, then add the remaining 1 cup
of water and boil, stirring occasionally, until any hardened caramel has
melted, 5 to 8 minutes.
2. Add the butter and boil until the mixture reaches 245 degrees on a candy
thermometer, about 15 minutes; the coating on a spoon dipped into the
mixture and then in cold water will have a gummy consistency. Stir in the
cream and vanilla and simmer until it reaches the desired consistency; it
should flow smoothly almost in a continuous drip off the spoon. This should
take 2 to 5 minutes. Let cool, then refrigerate until use.
Makes 2 cups.
Nutrition information for 1 tablespoon: 88 calories; 30 milligrams sodium;
10 milligrams cholesterol; 4 grams fat; 2 grams saturated fat; 14 grams
carbohydrates; 0 protein; 0 fiber.
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