A recipe for Hot Carmel Sauce - The Pillsbury Cookbook. Follow the simple recipe instructions for Hot Carmel Sauce - The Pillsbury Cookbook shared by other home cooking experts.
Ingredients
1 1/2 c. Sugar1 c. Half-and-half
1/2 c. Light corn syrup
6 Tbs. Butter or margarine
1/2 Tsp. Vanilla
Directions
1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, cornsyrup and butter. 2. Bring to a full boil.
3. Gradually 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.
