Sundaes With Chocolate Caramel And Macadamia Nut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | September 1 | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 1/3 | c | Bourbon or water |
| 3/4 | c | Whipping cream |
| 3 | T | Unsalted butter |
| 1 1/2 | oz | Bittersweet, not |
| unsweetened or | ||
| semisweet | ||
| chocolate chopped | ||
| 1 | c | Macadamia nuts |
| Vanilla ice cream |
INSTRUCTIONS
Stir sugar and bourbon in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high. Boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream (mixture will bubble up) and whisk until smooth. Return to boil, whisking constantly. Remove from heat, add butter and chocolate and stir until smooth. Mix in nuts. (Can be made 1 week ahead. Cover and chill. Before using, rewarm over low heat, stirring constantly and thinning with small amount of water if necessary.) Serve ice cream with sauce. Serves 4. Bon Appetit September 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4757
Calories From Fat: 2669
Total Fat: 313.7g
Cholesterol: 510.4mg
Sodium: 423.5mg
Potassium: 1430.3mg
Carbohydrates: 510.7g
Fiber: 27.7g
Sugar: 339.9g
Protein: 38g