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Full Online Book HomeLearning KitchenDesserts - Topping - Walnut Rum Caramel Sauce
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Desserts - Topping -  Walnut Rum Caramel Sauce Post by :rjj418 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2005

Click below to download : Desserts - Topping - Walnut Rum Caramel Sauce (Format : PDF)

Desserts - Topping - Walnut Rum Caramel Sauce

4 Tbsp Butter
1 cup Brown sugar
1/2 cup light cream
4 Tbsp. chopped walnuts
1/2 tsp. vanilla extract
1 1/2 tsp. extract


Add sugar to butter in saucepan heating until sugar dissolves and is blended. Remove from heat and stir in cream. Return to heat cooking and stirring for 1 min. Remove from heat add vanilla and rum extract and nuts. Stir to blend. Serve at room temp.
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4 Tbs butter, melted 1 cup Brown Sugar 1/2 cup lite cream 1 tsp Vanilla extract 1 1/4 tsp Rum extract 4 Tbs Walnuts, chopped Add sugar to butter in saucepan heating until sugar dissolves & is blended. Remove from heat & stir in cream. Return to heat cooking and stirring for 1 minute. Remove from heat add vanilla and rum extract and stir in nuts. Serve at room temp. Serve this over Apple Dumplings, Bread Pudding, Ice Cream and it is also good over hot apple pie.
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Immerse a tin of condensed milk (low fat also works well) unopened in boiling water. Cover and keep at a low boil for 3 hours (yes this is correct) remove from water. Don't let water boil dry. Keep covered with boiling water. Add boiling water as necessary. You can cool sauce in can by putting it in ice water or running under cool water.WARNING: You must cool completely before opening or it will explode.Inside you will find a soft, smooth, yummy toffee sauce.
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