Hot caramel sauce - the pillsbury cookbook

12 servings

Ingredients

Quantity Ingredient
1½ cup Sugar
1 cup Half-and-half
½ cup Light corn syrup
6 tablespoons Butter or margarine
½ teaspoon Vanilla

Directions

1. In medium saucepan, combine sugar, ½ 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....................⅘ Dietary Fiber...............0g Protein.....................0 g Sodium....................35mg Carbohydrate..............⅛ g Potassium.................10mg Fat.........................3 g Calcium........... 2% U.S. RDA Cholesterol...............⅘ mg Iron.............. 2% U.S. RDA Submitted by Lois Flack.

Related recipes