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Hot Carmel Sauce - The Pillsbury Cookbook
Ingredients
1 1/2 cup sugar
1 cup half-and-half
1/2 cup light corn syrup
6 tbsp butter or margarine
1/2 tsp vanilla
Preparation
1. In medium saucepan, combine sugar, 1/2 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.........................80 Dietary
Fiber....................0 g Protein.........................0 g
Sodium.........................35 mg
Carbohydrate...................13 g Potassium......................10
mg Fat.............................3 g Calcium................
U.S. RDA Cholesterol....................8 mg Iron...................
2% U.S. RDA
From the kitchen of Lois Flack.
Servings: 12
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