Butterscotch Sauce - Hudson Valley Thanksgiving Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Light brown sugar,
2/3 cup: Light corn syrup,
4 ounce: (1 stick) unsalted butter, cut into tablespoons
1 cup: Heavy cream,
1/4 cup: Brandy,
Directions:
In a heavy medium saucepan, bring the brown sugar, corn syrup and
butter to a boil over high heat. Add the cream and return to a boil.
Reduce the heat to moderate and simmer, stirring, for about ten
minutes or until the temperature reaches 240 F degrees and the sauce
is thick when a spoonful is cooled on a plate. Stir in the brandy.
Serve warm. (Make Ahead: the sauce can be refrigerated for one week.)
Chef Waldy Malouf, in November, 1996 "Food & Wine". "A Hudson Valley
Thanksgiving". Typos by Jeff Pruett.
Source from luhu.jp
butter to a boil over high heat. Add the cream and return to a boil.
Reduce the heat to moderate and simmer, stirring, for about ten
minutes or until the temperature reaches 240 F degrees and the sauce
is thick when a spoonful is cooled on a plate. Stir in the brandy.
Serve warm. (Make Ahead: the sauce can be refrigerated for one week.)
Chef Waldy Malouf, in November, 1996 "Food & Wine". "A Hudson Valley
Thanksgiving". Typos by Jeff Pruett.
Source from luhu.jp