Hot carmel sauce

Yield: 12 Servings

Measure Ingredient
1½ cup Sugar
1 cup Half-and-half
½ cup Light corn syrup
6 tablespoons Butter or margarine
½ teaspoon Vanilla

1. In medium saucepan, combine sugar, ½ cup of the half-and-half, corn syrup and butter.

2. Bring to a full boil.

3. Graadually 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.

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Nutrients Per 1 Tablespoon:

Calories........................⅘ Dietary Fiber....................0 g Protein.........................0 g Sodium.........................35 mg Carbohydrate..................⅛ g Potassium.....................⅒ mg Fat.............................3 g Calcium................< 2% U.S. RDA Cholesterol...................⅘ mg Iron...................< 2% U.S. RDA From the kitchen of Lois Flack. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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