| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Latimes3 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1/4 | c | Light corn syrup |
| 2 | ts | Vanilla extract |
| (or 2 split vanilla beans with seeds | ||
| Scraped out of pod) | ||
| 1 | c | Half-and-half |
| 1/4 | lb | White chocolate; finely chopped |
| (or white chocolate chips) |
INSTRUCTIONS
Heat sugar, corn syrup and vanilla bean seeds (not vanilla extract if using) in heavy-bottomed saucepan over medium heat until sugar has dissolved and is caramelized to a rust color, about 10 minutes. As soon as sugar caramelizes, remove from heat and add half-and-half and vanilla extract if using, stirring until well combined. Be careful because mixture will bubble up fiercely. Return to medium heat and stir until mixture is smooth. Whisk in white chocolate until thoroughly incorporated. Serve warm or at room temperature. Yields 2 cups. Each tablespoon: 73 calories; 10 mg sodium; 4 mg cholesterol; 2 grams fat; 14 grams carbohydrates; 0 protein; 0 fiber Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy Pressman, who founded the Old Town Bakery in Pasadena, CA Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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