Rum Butterscotch Sauce
Source of Recipe
From Ladies Home Journal Dessert Cookbook edited by Carol Truax (Doubleday, 1964).
Recipe Introduction
This really luscious, mouth-filling sauce keeps well in the refrigerator but should be taken out an hour ahead, or briefly zapped in the microwave, to soften it before use.
List of Ingredients
1 1/2 cups granulated sugar
1 1/4 cups light corn syrup
1/2 cup (1 stick) butter
1 cup whipping cream
1/2 teaspoon vanilla extract
3 tablespoons light rum
Recipe
1. Place the sugar, corn syrup and butter in a small, heavy saucepan and
boil over medium-high heat until it reaches 245 degrees, about 15 minutes;
the coating on a spoon dipped into the mixture and then in cold water will
have a gummy consistency.
2. Stir in the cream, return to a boil and simmer until thickened, 15 to 20
minutes, stirring occasionally.
3. Remove from heat and stir in vanilla and rum. Let cool; then refrigerate
until use.
Makes about 2 cups.
Nutrition information for 1 tablespoon: 114 calories; 46 milligrams sodium;
13 milligrams cholesterol; 4 grams fat; 3 grams saturated fat; 19 grams
carbohydrates; 0 protein; 0 fiber.
|
|
member logon
