Hot caramel sauce - the pillsbury cookbook
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1 | cup | Half-and-half |
| ½ | cup | Light corn syrup |
| 6 | tablespoons | Butter or margarine |
| ½ | teaspoon | Vanilla |
Directions
1. In medium saucepan, combine sugar, ½ cup of the half-and-half, corn syrup and butter.
2. Bring to a full boil.
3. Gradually add remaining half-and-half. BE SURE BOILING DOES NOT STOP!
4. Cook over medium heat to soft ball stage (230øF.), stirring occasionally.
5. Remove from heat; stir in vanilla.
Serve warm over ice cream or cake. 2 cups.
* * * * * * * * * * * * Nutrients Per 1 Tablespoon:
Calories....................⅘ Dietary Fiber...............0g Protein.....................0 g Sodium....................35mg Carbohydrate..............⅛ g Potassium.................10mg Fat.........................3 g Calcium........... 2% U.S. RDA Cholesterol...............⅘ mg Iron.............. 2% U.S. RDA Submitted by Lois Flack.