Hot Carmel Sauce - The Pillsbury Cookbook Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Sugar,
1 cup: Half-and-half,
1/2 cup: Light corn syrup,
6 tbsp: Butter or margarine,
1/2 tsp: Vanilla,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp