Butter caramel sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Granulated Sugar |
| ⅛ | teaspoon | Salt |
| ½ | cup | White Corn Syrup |
| ¼ | cup | Butter Or Margarine |
| 1 | cup | Light Cream Or Top Milk; Divided |
| ½ | teaspoon | Vanilla Extract |
Directions
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 ½ 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.
Submitted By RICH HARPER On 08-26-95