| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Latimes3 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Light corn syrup |
| 2 |
ts |
Vanilla extract |
|
|
(or 2 split vanilla beans with seeds |
|
|
Scraped out of pod) |
| 1 |
c |
Half-and-half |
| 1/4 |
lb |
White chocolate; finely chopped |
|
|
(or white chocolate chips) |
INSTRUCTIONS
Heat sugar, corn syrup and vanilla bean seeds (not vanilla extract if
using) in heavy-bottomed saucepan over medium heat until sugar has
dissolved and is caramelized to a rust color, about 10 minutes. As soon as
sugar caramelizes, remove from heat and add half-and-half and vanilla
extract if using, stirring until well combined. Be careful because mixture
will bubble up fiercely. Return to medium heat and stir until mixture is
smooth. Whisk in white chocolate until thoroughly incorporated. Serve warm
or at room temperature. Yields 2 cups.
Each tablespoon: 73 calories; 10 mg sodium; 4 mg cholesterol; 2 grams fat;
14 grams carbohydrates; 0 protein; 0 fiber
Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy Pressman, who
founded the Old Town Bakery in Pasadena, CA
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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