I am wanting to experiment with various flavours,most of the recipies use cream, which is not a problem but how long would the sauce keep in the fridge once made
petal1955,
Dec 14, 4:55am
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.
noonesgirl,
Oct 26, 9:56am
Fruit Sauce 1c fruit juice & pulp 1/2TBSP lemn juice 1/2TBSP cornflour 1/4 - 1/2c sugar pinch salt (opt) Mix fruit juices & bring to boiling point Mix cornflour with a little cold water & add to hot mixture. Sweeten to taste & bring tobol, stirring all the time.
Fudge Sauce Melt 50gr chocolate in a suacepan over hot water, add 25gr butter. Gradually stir in 2 teacups of boiiling water. Bring to boil, add sugar & vanilla or peppermint esence & simmer gently 10 mins.
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