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Desserts
A B C D E F G H I J K L M N O P Q R S T U V W Y Z Hot Carmel Sauce - The Pillsbury Cookbook Categories: Desserts, Sauces
Yield: 12 servings
1 1/2 c Sugar 6 tb Butter or margarine
1 c Half-and-half 1/2 ts Vanilla
1/2 c Light corn syrup
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. Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP!
4. Cook over medium heat to soft ball stage (230ÜF.), stirring
occasionally.
5. Remove from heat; stir in vanilla.
Serve warm over ice cream or cake. 2 cups.
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Nutrients Per 1 Tablespoon:
Calories.........................80 Dietary Fiber....................0 g
Protein.........................0 g Sodium.........................35 mg
Carbohydrate...................13 g Potassium......................10 mg
Fat.............................3 g Calcium................< 2% U.S. RDA
Cholesterol....................8 mg Iron...................< 2% U.S. RDA
From the kitchen of Lois Flack.
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