Hot caramel sauce (neilson)

16 Servings

Ingredients

Quantity Ingredient
1 tablespoon Flour
½ cup Sugar
½ cup Brown sugar
1 tablespoon Light corn syrup
2 tablespoons Butter or margarine
¾ cup Water
Chopped pecans

Directions

Put flour, sugars, corn syrup, butter or margarine and water in saucepan.

Cook to soft ball stage. Remove from heat, stir in chopped pecans. Serve over ice cream.

*Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25.

> >>Translated to Mastercook

by Pat Hanneman, mc-PER SERVING 21% cff: 59cals; 1g fat Notes: Hildee Neilson of Temecula answered a request made by Karleen Lang of Hemet with these recipes for caramel sauce.

Recipe by: Riv PE 98-Mar-25*

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 25, 1998

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