 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe was created to accompany Midwestern Butterscotch Fudge Marshmallow Sundaes. Can be prepared in 45 minutes or less. Ingredients:
1 cup firmly packed light brown sugar |
1/4 cup light corn syrup |
1/2 stick (1/4 cup) unsalted butter |
1/2 cup heavy cream |
1 1/2 teaspoons vanilla |
1/4 teaspoon fresh lemon juice |
Directions:
1. In a small heavy saucepan combine sugar, corn syrup, butter, and a pinch of salt and cook over moderate heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it registers 280°F. on a candy thermometer, about 5 minutes. Remove pan from heat and stir in cream, vanilla, and lemon juice, stirring until smooth. Sauce will thicken as it cools. Sauce keeps, covered and chilled, 3 weeks. Serve sauce warm or at room temperature over ice cream.
|
|