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How To make Hot Carmel Sauce The Pillsbury Cookbook

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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
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.

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