INGREDIENTS

INSTRUCTIONS

PLACE SUGAR IN PAN. COOK OVER LOW HEAT; STIR CONSTANTLY UNTIL SUGAR
BECOMES A LIGHT BROWN SYRUP. POUR SYRUP SLOWLY INTO WATER, STIR TO
BLEND WELL. ADD SUGAR, COOK UNTIL MIXTURE REACHES A TEMPERATURE OF  235
F. BLEND IN BUTTER OR MARGARINE AND VANILLA. REMOVE FROM HEAT.  COOL.
BEAT SAUCE WITH WHIP OR PADDLE UNTIL SMOOTH AND THICK. DO NOT  OVER
BEAT.  NOTE:  1.  IN STEP 3, IF CANDY THEROMETER IS NOT AVAILABLE, COOK
MIXTURE UNTIL SOFT BALL IS FORMED IN COLD WATER (SEE RECIPE CARD
G-G-6).  NOTE:  2.  SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR
PLAIN CAKE  SQUARES.  Recipe Number: K00300  SERVING SIZE: 2 OZ  From
the <Army Master Recipe Index File> (actually used today!).  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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