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Mango-caramel Sauce

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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

1 c Granulated sugar
2 T Water
3/4 c Canned mango juice, heated
1 Vanilla bean, split
1 Other Carbohydrates

INSTRUCTIONS

13    
Place the sugar in a heavy bottom saucepan. Cook over medium-high heat
until the sugar starts to melt. Brush down the sides of the saucepan
with a pastry brush dipped in water. Swirl the pan gently so that the
sugar melts evenly. Cook 5 to 7 minutes, until it reaches 330 degrees
on a candy thermometer and is deep amber in color.  Meanwhile, heat the
mango juice in a small saucepan. Carefully pour  the heated juice into
the caramel (the caramel will sputter and boil  when the juice is
added) and remove from the heat. Stir until smooth  and add the vanilla
bean. Let cool slightly before using.  Makes 1 scant cup.  Cuisine:
"Philippino" Source: "Martha Stewart Living -  <www.marthastewart.com>"
S(Formatted for MC5): "by Lynn Thomas -  Lynn_Thomas@prodigy.net"
Yield: "1 scant cup"  Per serving: 774 Calories (kcal); 0g Total Fat;
(0% calories from  fat); 0g Protein; 200g Carbohydrate; 0mg
Cholesterol; 3mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 0 Fat;  Recipe by: Recipe from Romy Dorotan,
Chef/Owner; Cendrillon, 45 Mercer  Converted by MM_Buster v2.0n.

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