Hot Carmel Sauce - The Pillsbury Cookbook

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.