| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1 | Whole vanilla bean; halved lengthwise |
INSTRUCTIONS
In a large skillet, spread sugar in even layer over medium-high heat. Add vanilla bean. Without stirring, let cook until outer edges of sugar melt and begin to turn golden, 4 to 6 minutes. With a wooden spoon, slowly stir together melted and unmelted sugar, until all sugar is melted, clear, and golden. At arm's length, carefully pour in 1 cup water while stirring rapidly. Continue stirring until mixture has melted completely. Transfer to a bowl to cool, about 1 hour. Remove vanilla bean. Using a paring knife, scrape seeds into sauce, and stir to combine. May be made one day ahead. Makes 1 1/2 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/2 cups" Per serving: 1161 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 300g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 20 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
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