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Category: Sauces and condiments

Rum Butterscotch Sauce

Once upon a time, butterscotch was the darling of the American sweet tooth, casting its golden glow over puddings, pies, sauces, candies, cake frostings--you name it. Now there are people who've never had so much as a single, sorry instant ... Read more

Total time: 40 minutes | Makes about 2 cups
Note: This really luscious, mouth-filling sauce keeps well in the refrigerator but should be taken out an hour ahead, or briefly zapped in the microwave, to soften it before use. From "Ladies Home Journal Dessert Cookbook," edited by Carol Truax (Doubleday, 1964).
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/2 cup (1 stick) butter
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons light rum

Step 1Place the sugar, corn syrup and butter in a small, heavy saucepan and boil over medium-high heat until it reaches 245 degrees, about 15 minutes; the coating on a spoon dipped into the mixture and then in cold water will have a gummy consistency.

Step 2Stir in the cream, return to a boil and simmer until thickened, 15 to 20 minutes, stirring occasionally.

Step 3Remove from the heat and stir in the vanilla and rum. Let cool and then refrigerate until use.

Each tablespoon:
114 calories; 46 mg sodium; 13 mg cholesterol; 4 grams fat; 3 grams saturated fat; 19 grams carbohydrates; 0 protein; 0 fiber.
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