Rum Butterscotch Sauce Recipe - Cooking Index
Rum Butterscotch Sauce Recipe - Cooking Index
| 1 1/2 cups | 297g / 10oz | Granulated sugar |
| 1 1/4 cups | 410g / 14oz | Light corn syrup |
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 1 cup | 237ml | Whipping cream |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 3 tablespoons | 45ml | 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, 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. This sauce keeps well in the refrigerator but should be taken out an hour ahead, or briefly zapped in the microwave, to soften it before use.
This recipe yields about 2 cups.
Each tablespoon: 114 calories; 46 mg sodium; 13 mg cholesterol; 4 grams fat; 3 grams saturated fat; 19 grams carbohydrates; 0 protein; 0 fiber.
Source:
The Los Angeles Times, 11-28-2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.