Hot caramel sundaes

Yield: 24 Servings

Measure Ingredient
1½ cup Brown sugar; packed
⅓ cup Corn syrup
⅓ cup Water
¾ cup Cool Whip LiteĀ®; thawed
1 tablespoon Margarine; melted
½ teaspoon Vanilla
¼ teaspoon Baking soda
Low-fat vanilla ice cream; softened

In a saucepan, combine sugar, corn syrup, and water. Heat to boiling over medium-high flame. Remove from heat; gradually stir in whipped topping.

Cook over low flame until heated through. Remove from heat and stir in margarine, vanilla, and baking soda.

Serving Ideas : Serve warm over low-fat vanilla ice cream.

NOTES : Servings are by tablespoon. Leftover sauce may be refrigerated up to 3 weeks. Just reheat over low flame.

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