| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dessert | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 3/4 | c | Demerara sugar |
| 4 | tb | Golden syrup |
| 1 | cn | (14-oz) evaporated milk |
| 4 | tb | Chopped unsalted peanuts |
| 6 | ts | Cornflour (cornstarch) |
| Pieces of apple; pear and banana and popcorn; to serve |
INSTRUCTIONS
From: sharon@ecs.oxford.ac.uk (Sharon Curtis) Date: 27 Aug 1995 20:09:39 -0600 Put butter, sugar and golden syrup into a saucepan, and heat gently until mixture begins to bubble, stirring occasionally. Allow to boil for 1 minute. Stir in evaporated milk and cook for 3-4 minutes until sauce is hot and bubbling, then add chopped nuts. In a small bowl, blend cornflour smoothly with 2 tablespoons water. Add mixture to sauce in pan and heat until thickened, stirring. Pour into a fondue pot and place over a burner to keep warm. Serve with pieces of apple, pear and popcorn. (Serves 4) REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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