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Title: Butter Caramel Sauce
Categories: Sauce Dessert
Yield: 4 Servings
| 3/4 | c | Granulated Sugar |
| 1/8 | ts | Salt |
| 1/2 | c | White Corn Syrup |
| 1/4 | c | Butter Or Margarine |
| 1 | c | Light Cream Or Top Milk; Divided |
| 1/2 | ts | Vanilla Extract |
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.
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