* Crossposted from: [MME] Gourmet
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CELESTIAL CARAMEL SAUCE
 Categories: Sauces, Desserts
      Yield: 8 servings
 
     10 tb Unsalted butter
      2 c  Light brown sugar, packed
      1 c  Light corn syrup
      1 ts Salt
      1 c  Whipping cream
      3 tb Dark rum
 
  This is effortless and a sinfully perfect topping for almost any dessert.
  It keeps for months in the refrigerator.
  
  IN A MEDIUM-SIZE SAUCEPAN, combine the butter, brown sugar, corn syrup and
  salt and slowly bring the mixture to a boil, over medium-high heat. Boil
  until the sugar has melted, about 8 minutes. Then boil 2 minutes longer,
  stirring often with a wooden spoon. Stir in the cream, bringing the mixture
  back to a boil and continue to let it boil slowly for 2 minutes longer.
  Pour in the rum, stir to blend, then let the sauce cool and thicken. Store
  in a covered clean glass jar. If very cold, remove from the refrigerator at
  least 1 hour before serving.
  
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Burnt Almond Caramel Sauce
 Categories: Sauces, Desserts
      Yield: 1 servings
 
      1 c  Slivered, blanched almonds
      5 tb Unsalted butter
    3/4 c  Dark brown sugar
           Hot water
      1 pn Cream of tartar
           Salt
    1/2 c  Gewurztraminer
      1 c  Heavy cream
      1 tb Instant espresso powder
      1 ts Vanilla extract
 
  Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast
  them 10 minutes or until golden. Dot the almonds with 2 tablespoons of the
  butter and replace in a turned off oven for another 10 minutes. In a
  saucepan combine the sugar, remaining butter, 3 tablespoons water, the
  cream of tartar and a pinch of salt and cook the mixture over moderate heat
  until a candy thermometer reads 230 degrees. Carefully add the wine, cream,
  coffee, vanilla and almonds. The mixture will boil up. Stir until combined
  and smooth over low heat. Raise heat and simmer for 5 minutes. Off heat,
  cool and store covered in refrigerator. Serve cold or warm.
  
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... Sincerely yours Gigi
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