Butterscotch Rum Ripple Food

BUTTERSCOTCH RUM SAUCE

Steps:

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

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.

CHOC RIPPLE CAKE

Steps:

• Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
• Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
• Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
• Before serving, decorate with crushed pepermint crisp.
• When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.