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
A Recipe for
Hot Caramel Sauce - The Pillsbury Cookbook
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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. Gradually 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.
* * * * * * * * * *
* * Nutrients Per 1 Tablespoon:
Calories.....................80 Dietary Fiber...............0g
Protein.....................0 g Sodium....................35mg
Carbohydrate...............13 g Potassium.................10mg
Fat.........................3 g Calcium........... 2% U.S. RDA
Cholesterol................8 mg Iron.............. 2% U.S. RDA
Submitted by Lois Flack.
Serves: 12
Hot Caramel Sauce - The Pillsbury Cookbook Recipe brought to you by Recipes To-Go