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Title: Butterscotch Sauce - Hudson Valley Thanksgiving
Categories: Sauce Dessert Holiday Check
Yield: 3 Cups
| 1 1/2 | c | Light brown sugar |
| 2/3 | c | Light corn syrup |
| 4 | oz | (1 stick) unsalted butter; cut into tablespoons |
| 1 | c | Heavy cream |
| 1/4 | c | Brandy |
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.
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