Friday, April 20, 2012

BUTTERSCOTCH DIP

1/2 cup butter
1 cup firmly packed brown sugar
1 can (14-oz) sweetened condensed milk
1 tsp coconut extract
1 tsp almond extract
1/2 tsp rum (or vanilla) extract
Apple wedges for dipping

In a 3-quart heavy saucepan, combine the butter and brown sugar.  Cook the mixture over medium-low heat for 10 minutes, stirring occasionally.  Add the milk and continue to cook for about 6 minutes until bubbly and thickened.  Remove the pan from the heat and add the three extracts, stirring well.

Serve warm with apple wedges for dipping.  If dip cools and crystals form, reheat.

Yield: 2 1/4 cups.



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