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Title: Rich Caramel Sauce
Categories: Sauces, Holiday, Both
Yield: 2 Servings
1 c Brown sugar
1 1/2 ts Cornstarch
1 c Light cream
1/4 c Butter
1 ts Vanilla
Combine the brown sugar and cornstarch in the top of a double boiler.
Gradually add the cream and stir until the sugar is dissolved. Place
over simmering water.
Add the butter and cook, stirring constantly, until the mixture is
smooth and thickens slightly. Cook for a few minutes longer, stirring
often, about 10 minutes in all. Remove from the heat and stir in the
vanilla and brandy. Serve hot over steamed pudding. Yields about 2
cups sauce.
From the Book "Canadian Christmas Cooking" by Rose Murray
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