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.

previous

next