Originally Posted by pepperhead212
Whenyou say regular, do you mean light cream (20%), or half and half (10%)? Whichever one, I would reduce the amount of that, and add more butter, to bring it up to the equivalent that the 35% heavy cream would have had in it. Otherwise, there will not be enough butter, and too much water in it.
I had regular cream. The carton said 30% fat. I made this last night and used the following recipe - it was AMAZING but a little scary to make. There was serious boilage... hot sugar deserves respect.
3 2/3 C packed dark brown sugar
1 C butter
2 T corn syrup
2 tsp vanilla
3 T Scotch whisky
1 tsp salt
combine butter and sugar and melt together. Add cream in 4 batches stirring until combined. Boil 6-12 minutes just until sauce begins to sheet off spoon. remove from heat, add salt, extract and scotch. Cool. Store in fridge.
We having a make your own sundae bar and this should be a nice addition.