Caramel Sundae Sauce (dairy-free)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| *press, Dessert sau | 16 | Servings | ||
INGREDIENTS
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | c | Light corn syrup |
| 1/4 | c | Margarine |
| 1/2 | c | Chopped pecans |
| 1 | t | Vanilla |
INSTRUCTIONS
In a small saucepan over medium-high heat, bring sugar, corn syrup and margarine to a full boil, stir constantly. Boil 1 minute. Remove from heat and stir in nuts and vanilla. Serve warm. *Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25. >http://www.press-enterprise.com/news/food.html >>Translated to Mastercook by Pat Hanneman, mc-PER SERVING 38% cff: 92 cals; 4g fat Notes: Hildee Neilson of Temecula answered a request made by Karleen Lang of Hemet with these recipes for caramel sauce. Recipe by: Riv PE 98-Mar-25* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 41.8mg
Potassium: 25.1mg
Carbohydrates: 15.5g
Fiber: <1g
Sugar: 15g
Protein: <1g