BUTTERSCOTCH SAUCE WITH BRANDY
1 1/2 cups light brown sugar
2/3 cup light corn syrup
4 oz (1 stick) unsalted butter, cut into tablespoons
1 cup heavy (whipping) cream
1/4 cup 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 degrees F and the sauce is thick when a spoonful is cooled on a plate.
Stir in the brandy. Serve warm.
The sauce can be refrigerated for one week.
Makes 3 cups
Source: Chef Waldy Malouf in Food & Wine Magazine, November, 1996
1 1/2 cups light brown sugar
2/3 cup light corn syrup
4 oz (1 stick) unsalted butter, cut into tablespoons
1 cup heavy (whipping) cream
1/4 cup 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 degrees F and the sauce is thick when a spoonful is cooled on a plate.
Stir in the brandy. Serve warm.
The sauce can be refrigerated for one week.
Makes 3 cups
Source: Chef Waldy Malouf in Food & Wine Magazine, November, 1996
MsgID: 3142120
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
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