Caramel sundae sauce (dairy-free)

Yield: 16 Servings

Measure Ingredient
½ cup Firmly packed brown sugar
½ cup Light corn syrup
¼ cup Margarine
½ cup Chopped pecans
1 teaspoon Vanilla

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

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