Recipe: Butter Caramel Sauce

Butter Caramel Sauce
rec.food.recipes/Larry M. Dinkoff (2000)

3/4 cup granulated sugar
1/8 tsp salt
1/2 cup white corn syrup
1/4 cup butter or margarine
1 cup light cream or top milk; divided
1/2 tsp 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.