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CATEGORY CUISINE TAG YIELD
Dairy May 1995 1 servings

INGREDIENTS

1 c Firmly packed light brown sugar
1/4 c Light corn syrup
1/2 Stick unsalted butter; (1/4 cup)
1/2 c Heavy cream
1 1/2 ts Vanilla
1/4 ts Fresh lemon juice

INSTRUCTIONS

In a small heavy saucepan combine sugar, corn syrup, butter, and a
pinch of salt and cook over moderate heat, stirring, until sugar is
dissolved. Boil syrup, without stirring, until it registers 280F. on
a candy thermometer, about 5 minutes. Remove pan from heat and stir
in cream, vanilla, and lemon juice, stirring until smooth. Sauce will
thicken as it cools. Sauce keeps, covered and chilled, 3 weeks. Serve
sauce warm or at room temperature over ice cream.
Makes about 1 1/3 cups.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 1894 Calories (kcal); 90g Total Fat; (41% calories from
fat); 3g Protein; 282g Carbohydrate; 287mg Cholesterol; 236mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
18 Fat; 18 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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