BUTTERSCOTCH RUM SAUCE
Steps:
- In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.
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Jenna
[email protected]This sauce is definitely a keeper. I'll be making it again and again.
Aripin sapiroh
[email protected]I followed the recipe exactly and the sauce turned out perfectly. It's so rich and creamy.
MedTube Gaming
[email protected]This sauce is a bit too sweet for my taste, but it's still good. I would recommend using less sugar next time.
Ubaid Marwat
[email protected]I've made this sauce several times now and it's always a hit. It's so versatile and can be used on so many different desserts.
Ramraj Gupta
[email protected]This sauce is easy to make and tastes great. I used it on ice cream and it was perfect.
Jackie Socials
[email protected]I'm not a big fan of butterscotch, but this sauce was surprisingly good. It's not too sweet and the rum flavor is subtle.
Houda Bouabdallah
[email protected]This sauce is delicious! I made it for a party last weekend and it was a huge hit. Everyone loved it.
ismael jnbaptiste
[email protected]This sauce is a must-try for any fan of butterscotch. It's rich, creamy, and has just the right amount of rum flavor. I can't wait to try it on my next batch of ice cream.
Ali Ettarnichi
[email protected]I was skeptical at first, but this sauce is amazing! The combination of butterscotch and rum is perfect, and it's not too sweet. I'll definitely be making this again.
Mercy Frank
[email protected]This butterscotch rum sauce is a game-changer! It's so easy to make and adds a touch of elegance to any dessert. I've used it on ice cream, pancakes, and even fruit, and it's always a hit.