MM: Butterscotch Sauce - Hudson Valley Thanksgiving
---------- Recipe via Meal-Master (tm) v8.05
Title: Butterscotch Sauce - Hudson Valley Thanksgiving
Categories: Sauces, Desserts, Holidays, Check
Yield: 3 Cups
1 1/2 c Light brown sugar
2/3 c Light corn syrup
4 oz (1 stick) unsalted butter;
-cut into tablespoons
1 c Heavy cream
1/4 c 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 F degrees and the
sauce is thick when a spoonful is cooled on a plate.
Stir in the brandy. Serve warm. (Make Ahead: the sauce
can be refrigerated for one week.)
Chef Waldy Malouf, in November, 1996 "Food & Wine". "A
Hudson Valley Thanksgiving". Typos by Jeff Pruett.
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