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Bourbon & Carmel Sauce

Submitted by: Mary on 07/31/2003
3970 views
2.68 avg rating
343 votes
 
 
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Ingredients

1 C Splenda
3/4 C Heavy cream

3 T Bourbon
1 t Fresh lemon juice

Directions

In a heavy saucepan cook the splenda over moderately low heat, stirring slowly with a fork until melted and pale golden.



Cook the carmel, without stirring, swirling the pan until deep golden.



Remove pan from heat and carefully add the cream, bourbon and lemon juice.



The caramel will harden.



Return to the pan to heat and simmer until the caramel is dissolved.

Servings

16

Calories

1.4

Time to prepare

45 minutes

Difficulty

Average
 

Comments

Serve over vanilla or pecan praline ice creams.
 
 
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