Hot carmel sauce
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. 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