| 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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”