Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Brown sugar |
1 cup | Cream -or- |
½ cup | Butter plus: |
½ cup | Milk |
3 tablespoons | Butter |
1 teaspoon | Vanilla |
\N \N | Chopped nuts (optional) |
Date: Tue, 7 May 1996 14:00:18 -0700 From: Joyce Verkerk <joycverk@...> Turn on stove burner. As it heats, stir the brown sugar and cream in a heavy pan until the sugar is dissolved. Cover and cook about 3 minutes or until the steam has washed down any crystals that may have formed on the sides of the pan. Uncover and cook without stirring to 238 - 240 degrees on candy thermometer. Toss in the 3 T butter and remove from heat. Cool to 110 degrees. Then add the vanilla and beat until thick and creamy. Thin with a little cream to spreading consistency if required. Ice cake. Top with nuts (optional).
From the Joy of Cooking.
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