SC - Re: upholstery

[Karen O]

- --- Philip & Susan Troy <troy at asan.com> wrote:

> Gisslen's caramel sauce calls for a tablespoon of
> lemon juice (which I
> suspect is there to both invert some of the sugar
> and keep it from
> crystalizing, and to counteract any bitterness
> picked up from
> caramelizing the sugar) and the butterscotch is a
> variation calling for
> for brown sugar instead of granulated white sugar,
> and it _omits_ the
> lemon juice. Otherwise they appear to be the same.
> 
> "CARAMEL SAUCE (Page 134)
> Yield: 1 1/2 quarts
> 
> Sugar 2 lbs./1 kg
> Water 8 oz./250 ml
> Lemon Juice 1 Tbs./30 ml
> ----------------------------------
> Heavy Cream 1 1/2 pt / 750 ml
> ----------------------------------
> Milk 1 pt/500 ml
> 
> Procedure:
> 1. Combine the sugar, water, and lemon juice in a
> heavy sauce pan. Bring
> to a boil, stirring to dissolve the sugar. Cook the
> syrup to the caramel
> stage [320-340 degrees F, 160-170 C.] Toward the end
> of the cooking
> time, turn the heat to very low to avoid burning the
> sugar or letting it
> get too dark. It should be a golden color.
> 2. Remove from heat and cool 5 minutes.
> 3. Bring the heavy cream to a boil. Add a few ounces
> of it to the caramel.
> 4. Stir and continue to add the cream slowly. Return
> to the heat and
> stir until all the caramel is dissolved.
> 5. Let cool completely.
> 6. Stir the milk into the cooled caramel to thin it
> out."
> 
> As I say, the butterscotch sauce calls for brown
> sugar and no lemon.
>  
> 
> Adamantius
> -- 
> Phil & Susan Troy

Thank you for this recipe.  I guess I must be naive or
something, because my recipe for butterscotch sauce
calls for both butter and scotch ...

Huette

=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

__________________________________________________
Do You Yahoo!?
Yahoo! Mail – Free email you can access from anywhere!
http://mail.yahoo.com/