Hot caramel sundaes
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Brown sugar; packed |
| ⅓ | cup | Corn syrup |
| ⅓ | cup | Water |
| ¾ | cup | Cool Whip Lite®; thawed |
| 1 | tablespoon | Margarine; melted |
| ½ | teaspoon | Vanilla |
| ¼ | teaspoon | Baking soda |
| Low-fat vanilla ice cream; softened | ||
Directions
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.