Hot caramel sundaes
24 Servings
Ingredients
Quantity | 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 |
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.