Caramel sundae sauce (dairy-free)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Firmly packed brown sugar |
| ½ | cup | Light corn syrup |
| ¼ | cup | Margarine |
| ½ | cup | Chopped pecans |
| 1 | teaspoon | Vanilla |
Directions
In a small saucepan over medium-high heat, bring sugar, corn syrup and margarine to a full boil, stir constantly. Boil 1 minute. Remove from heat and stir in nuts and vanilla. Serve warm.
*Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25.
> >>Translated to Mastercook
by Pat Hanneman, mc-PER SERVING 38% cff: 92 cals; 4g fat Notes: Hildee Neilson of Temecula answered a request made by Karleen Lang of Hemet with these recipes for caramel sauce.
Recipe by: Riv PE 98-Mar-25*
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 25, 1998