Recipe - Hot Carmel Sauce

1 One half cup Sugar
1 cup Halfandhalf
One half cup Light corn syrup
6 tablespoon Butter or margarine
One half teaspoon Vanilla

1. In medium saucepan, combine sugar, One half cup of the halfandhalf, corn
syrup and butter.

2. Bring to a full boil.

3. Graadually add remaining halfandhalf. BE SURE BOILING DOES NOT STOP!

4. Cook over medium heat to soft ball stage (230øF.), stirring
occasionally.

5. Remove from heat; stir in vanilla.

Serve warm over ice cream or cake. 2 cups.

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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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini