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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 280F. 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. Makes about 1 1/3 cups. Gourmet December 1991
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 199 (70%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 81.5mg||25 %|
|Sodium 36.4mg||1 %|
|Potassium 56.5mg||1 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19g|
|Protein 1.2g||2 %|
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Calories per serving: 284
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