Rating: 3.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5
Recipe by Cooking Light March 1998

Gallery

Recipe Summary

Yield:
1 1/2 cups (serving size: 2 tablespoons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.

    Advertisement
  • Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.

Nutrition Facts

136 calories; calories from fat 20%; fat 3g; saturated fat 2g; mono fat 0.9g; poly fat 0.1g; protein 1g; carbohydrates 25.9g; cholesterol 10mg; sodium 46mg; calcium 28mg.
Advertisement
Advertisement