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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