Hot Caramel Sauce - The Pillsbury Cookbook Recipe

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Hot Caramel 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

A Recipe for
Hot Caramel Sauce - The Pillsbury Cookbook

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.
Judith Olney

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Hot Caramel Sauce - The Pillsbury Cookbook

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Hot Caramel Sauce - The Pillsbury Cookbook Directions

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

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Hot Caramel Sauce - The Pillsbury Cookbook Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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