Recipe number 9672 is

Butterscotch Sauce - Hudson Valley Thanksgiving

The ingredients are:
1 1/2 cup Light brown sugar 2/3 cup Light corn syrup 4 oz (1 stick) unsalted butter, cut into tablespoons 1 cup Heavy cream 1/4 cup Brandy

The recipe yield is:
3 Cups

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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