This recipe, from Prudence Hilburn's "A Treasury of Southern Baking," is delicious served over bread pudding or fruit.
1 stick unsalted butter, at room temperature
1 cup sugar
1/4 cup water
1 large egg yolk
2 tablespoons bourbon
Combine the butter, sugar, water and egg yolk in a small saucepan.
Mix well. Cook over medium heat until the sugar dissolves.
Reduce heat to medium-low and continue cooking about 3 minutes, or until the mixture starts to thicken. Remove from heat and stir in bourbon. Serve warm. Makes a generous 1/2 cup.
Thursday, May 04, 2000
