Try this Rum Raisin Caramel Sauce recipe, or contribute your own.
Suggest a better descriptionDirections; 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: jmchee@goodnet.com (Marina Cheesman)
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Serving Size: 1 Cup (545g) | ||
Recipe Makes: 2 | ||
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Calories: 2372 | ||
Calories from Fat: 867 (37%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2372
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