Recipe - Carmal Sauce

1. PLACE SUGAR IN PAN. COOK OVER LOW HEAT; STIR CONSTANTLY UNTIL SUGAR
BECOMES A LIGHT BROWN SYRUP.

2. POUR SYRUP SLOWLY INTO WATER, STIR TO BLEND WELL.

3. ADD SUGAR, COOK UNTIL MIXTURE REACHES A TEMPERATURE OF 235 F.

4. BLEND IN BUTTER OR MARGARINE AND VANILLA. REMOVE FROM HEAT. COOL.

5. BEAT SAUCE WITH WHIP OR PADDLE UNTIL SMOOTH AND THICK. DO NOT OVER
BEAT.

NOTE: 1. IN STEP 3, IF CANDY THEROMETER IS NOT AVAILABLE, COOK MIXTURE
UNTIL SOFT BALL IS FORMED IN COLD WATER (SEE RECIPE CARD GG6).

NOTE: 2. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR PLAIN CAKE
SQUARES.

Recipe Number: K00300

SERVING SIZE: 2 OZ

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.