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RUM BUTTERSCOTCH SAUCE
1 1/2 cups granulated sugar
1 1/4 cups light corn syrup
1/2 cup (1 stick) butter
1 cup heavy (whipping) cream
1/2 teaspoon vanilla extract
3 tablespoons light rum
Place the sugar, corn syrup and butter in a small, heavy saucepan and boil over medium-high heat until it reaches 245 degrees F, about 15 minutes; the coating on a spoon dipped into the mixture and then in cold water will have a gummy consistency.
Stir in the cream, return to a boil and simmer until thickened, 15 to 20 minutes, stirring occasionally.
Remove from the heat and stir in the vanilla and rum. Let cool and then refrigerate until use. (May be heated in the microwave before serving.)
Makes about 2 cups
Source: Ladies Home Journal Dessert Cookbook, 1964 edited by Carol Truax
1 1/2 cups granulated sugar
1 1/4 cups light corn syrup
1/2 cup (1 stick) butter
1 cup heavy (whipping) cream
1/2 teaspoon vanilla extract
3 tablespoons light rum
Place the sugar, corn syrup and butter in a small, heavy saucepan and boil over medium-high heat until it reaches 245 degrees F, about 15 minutes; the coating on a spoon dipped into the mixture and then in cold water will have a gummy consistency.
Stir in the cream, return to a boil and simmer until thickened, 15 to 20 minutes, stirring occasionally.
Remove from the heat and stir in the vanilla and rum. Let cool and then refrigerate until use. (May be heated in the microwave before serving.)
Makes about 2 cups
Source: Ladies Home Journal Dessert Cookbook, 1964 edited by Carol Truax
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