Butterscotch Rum Ripple Food

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BUTTERSCOTCH RUM SAUCE



Butterscotch Rum Sauce image

Categories     Sauce     Rum     Scotch     Nut     Quick & Easy     Winter     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 8

1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum, or to taste
1/2 cup coarsely chopped pecans, toasted, if desired

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.

BUTTERSCOTCH-RUM RIPPLE CAKE



Butterscotch-Rum Ripple Cake image

Little cookbook called "A Taste of Texas With FFA/HERO". Sorry for the confusion on the instructions in earlier posting. During my midnight posting I did not read the recipe that well. It apparently had a step left out of the cookbook, not my error this time, LOL! LonghornMama was kind enough to let me know how a similar recipe reads. She also has a topping to hers that hopefully she will post. This sounds good as several of you have said in emails to me. I plan to try it sometime in future. Glad I will not have to figure out how it is supposed to read.

Provided by True Texas

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
1 cup sour cream
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon rum extract
6 eggs
1 (4 ounce) package instant butterscotch pudding mix
3/4 cup butterscotch sundae sauce

Steps:

  • Combine first 8 ingredients and 5 eggs in large mixer bowl.
  • Beat about 3 minutes.
  • Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
  • Beat about 1 minute.
  • Pour half the plain cake batter into greased floured 12-inch bundt pan.
  • Spoon half the butterscotch over the top.
  • Cut through batter with knife to marble.
  • Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.

Nutrition Facts : Calories 511.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 155.1, Sodium 525.1, Carbohydrate 71.9, Fiber 1, Sugar 33.8, Protein 7.5

BUTTERSCOTCH RUM SAUCE



Butterscotch Rum Sauce image

This is good on pound cake, angle food cake, it's a very good sauce for dipping strawberries and other fruit. Also great over ice cream.

Provided by MizzNezz

Categories     Sauces

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 6

1 1/2 cups firmly packed brown sugar
2/3 cup white corn syrup
1/4 cup half-and-half
1/4 cup butter
1/2 teaspoon rum extract
1/2 teaspoon vanilla

Steps:

  • Mix first 4 ingredients in med heavy saucepan.
  • Bring to a boil.
  • Reduce to low and cook 20 minutes.
  • Add rum and vanilla.

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