Butter Caramel Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Granulated Sugar,
1/8 tsp: Salt,
1/2 cup: White Corn Syrup,
1/4 cup: Butter Or Margarine,
1 cup: Light Cream Or Top Milk, Divided
1/2 tsp: Vanilla Extract,
Directions:
Divide the light cream or top milk into half cups. Since this is an
old recipe, Half and Half is what they are talking about.
Combine the first 4 ingredients and 1/2 cup of half and half. Cook
over low heat to 250 degrees F. on the candy thermometer, or until a
little of the mixture forms a hard ball in cold water. Add the other
half cup of half and half and cook to 216 degrees F. or until a
little of the mixture forms a thread when dropped from a spoon. Add
the vanilla. Serve over chocolate ice cream, cream puffs, or cottage
bread puddings.
RUM BUTTER SAUCE:
Make the Butter Caramel sauce and then add Rum or Rum flavoring to
taste. Serve over ice cream or baked custards.
Source from luhu.jp
old recipe, Half and Half is what they are talking about.
Combine the first 4 ingredients and 1/2 cup of half and half. Cook
over low heat to 250 degrees F. on the candy thermometer, or until a
little of the mixture forms a hard ball in cold water. Add the other
half cup of half and half and cook to 216 degrees F. or until a
little of the mixture forms a thread when dropped from a spoon. Add
the vanilla. Serve over chocolate ice cream, cream puffs, or cottage
bread puddings.
RUM BUTTER SAUCE:
Make the Butter Caramel sauce and then add Rum or Rum flavoring to
taste. Serve over ice cream or baked custards.
Source from luhu.jp