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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 415g Recipe makes 3/4 cups) |
||
| Calories 1610 | ||
| Calories from Fat 498 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.3g | 85% | |
| Saturated Fat 34.9g | 174% | |
| Monounsaturated Fat 15.2g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 169mg | 56% | |
| Sodium 747mg | 31% | |
| Potassium 1105mg | 31% | |
| Total Carbohydrate 288.2g | 96% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 282.4g | ||
| Protein 2.1g | 4% | |
Brown Sugar Hard Sauce
By: Molly53
Jul 23, 2008
A variation of an old favorite generally served on hot puddings as a garnish. Try this one with gingery-spicy puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
3/4 cups
Ingredients
- 2 tablespoons butter (no substitutions)
- 1 cup brown sugar
- 1/8 teaspoon salt
- 1/4 cup cream (more if needed)
- 1/2 teaspoon lemon juice (fresh is best)
Directions
1
Cream butter; add sugar gradually, beating well.2
Add salt, cream and lemon juice; continue beating until you get a light texture.3
Cover and chill in refrigerator until ready to serve.
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