What for? Just for over a dessert? The sauce I make for my sticky date puddings is yummy, very rich and caramelly, runny when hot but thickens up when cool. Not sure how it keeps if you want to keep it for a while, though, as it never lasts long around here!
Place a cup of cream and brown sugar to your taste in a microwave proof bowl/jug. Zap one minute, stir, then zap till as hot as you want. Stir and enjoy..
petal1955,
Mar 29, 1:47am
BUTERSCOTCH SAUCE(RECIPE FROM THE BACK OF THEGOLDEN SYRUP TINS)
3 HEAPED TABLESPOONS BROWN SUGAR
1 TABLESPOON GOLDEN SYRUP
1 TABLESPOON WATER
1 LEVEL TABLESPOON BUTTER
PLACE ALL INGREDIENTS IN A SAUCEPAN, HEAT TILL NEARLY BOILING, THEN STIR IN 2 LEVEL DESSERTSPOONS ARROWROOT OR CORNFLOUR BLENDED WITH 2 TABLESPOONS OF WATER.STIR UNTIL BOILING AND SIMMER FOR 2-3 MINUTES.ADD 1/2 TO 1 TEASPOON VANILLA OR LEMON ESSENCE TO FLAVOUR.SERVE HOT OR COLD.
CARAMEL SAUCE
MELT 1 LEVEL TABLESPOON BUTTER IN A SAUCEPAN THEN ADD 2 HEAPED TABLESPOONS BROWN SUGAR. 1 DESSERTSPOON GOLDEN SYRUP, 2 TABLESPOONS SWEETENED CONDENSED MILK.STIR OVER HEAT UNTIL MIXTURE IS THICK AND RICH CARAMEL COLOUR, AND LEAVES THE SIDES OF THE SAUCEPAN.REMOVE FROM HEAT AND ADD 4 TABLESPOONS OF HOT WATER, A LITTLE AT A TIME.RETURN TO HEAT AND SIMMER FOR 2-3 MINUTES UNTIL SMOOTH.ALLOW TO COOL.IF A THIN CARAMEL SAUCE IS DESIRED ADD 2 TABLESPOONS MILK OR WATER.
myfriendrock,
Mar 29, 7:03am
Thank you all, will have to try these!
cookessentials,
Jul 12, 6:17pm
Post three on the sauces and gravies thread that I havebumped up for you.
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