| 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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