| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Sauces |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Half-and-half |
| 1/2 |
c |
Light corn syrup |
| 6 |
tb |
Butter or margarine |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn
syrup and butter.
2. Bring to a full boil.
3. Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP!
4. Cook over medium heat to soft ball stage (230°F.), stirring
occasionally.
5. Remove from heat; stir in vanilla.
Serve warm over ice cream or cake. 2 cups.
* * * * * * * * * *
* * *
Nutrients Per 1 Tablespoon:
Calories.........................80 Dietary Fiber....................0 g
Protein.........................0 g Sodium.........................35 mg
Carbohydrate...................13 g Potassium......................10 mg
Fat.............................3 g Calcium................< 2% U.S. RDA
Cholesterol....................8 mg Iron...................< 2% U.S. RDA
From the kitchen of Lois Flack.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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