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1995-09-27
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Newsgroups: rec.food.recipes,rec.food.cooking
From: japlady@nwu.edu (Rebecca Radnor)
Subject: Black cow caramel sauce
Message-ID: <199412091902.AA255239757@casbah.acns.nwu.edu>
Date: Fri, 9 Dec 1994 19:02:41 GMT
BLACK COW CARAMEL SAUCE
Preparation time: 5 minutes
Cooking time: 25 minutes
Yield: 1 1/2 cups
Black cows, those marvelous foamy, creamy, cooling concoctions of root beer
and vanilla ice cream, are one of the joys of summer. Here, the taste is
captured in a thick, tawny caramel sauce.
2 cups root beer (do not use diet)
1 cup sugar
1/4 cup water
1/4 cup ( 1/2 stick) unsalted butter
1/3 cup whipping cream
1. Boil root beer in a heavy medium saucepan until it is reduced to 2/3
cup, 12 to 15 minutes. Remove from pan and set aside.
2. Pour the sugar into the same pan. Drizzle water over so all over sugar
is moistened. Cook over high heat, swirling pan often, until mixture turns
a rich amber color, 7 to 10 minutes. Remove from heat and add butter. When
it melts, stir it in and add the cream and reduced root beer. Return to
high heat and heat to a boil. Whisk vigorously. Serve hot or cold.