INGREDIENTS

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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