Try this Rum Raisin Caramel Sauce recipe, or contribute your own.Suggest a better description
Directions; Melt butter i medium saucepan. Stir in brown sugar and syrup. Bring to a boil. Cook until sugar is dissolved. Stir constantly. Stir in whipping cream; return to boil. Remove from heat. Stir in raisins and rum extract. Serve warm over ice cream or dessert. Store in refrigerator. This sauce makes a wonderful gifts. Store in half-pint jars and include a "Store in refrigerator" reminder on the label. submitted by marina source Holiday cooking by Pillsbury Posted to MC-Recipe Digest V1 #217 Date: Thu, 12 Sep 1996 07:03:39 -0700 (MST) From: email@example.com (Marina Cheesman)
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|Serving Size: 1 Cup (545g)|
|Recipe Makes: 2|
|Calories from Fat: 867 (37%)|
|Amt Per Serving||% DV|
|Total Fat 96.3g||128 %|
|Saturated Fat 33.6g||168 %|
|Monounsaturated Fat 37.3g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 119.1mg||37 %|
|Sodium 142.8mg||5 %|
|Potassium 1110.5mg||29 %|
|Total Carbohydrate 394.2g||116 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 391.2g|
|Protein 4.3g||6 %|
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Calories per serving: 2372
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