Recipe - White Chocolate Caramel Sauce

1 One half cup Sugar
One fourth cup Light corn syrup
2 teaspoon Vanilla extract
(or 2 split vanilla beans
with seeds
Scraped out of pod)
1 cup Halfandhalf
One fourth pound White chocolate; finely
chopped
(or white chocolate chips)

Heat sugar, corn syrup and vanilla bean seeds (not vanilla extract if
using) in heavybottomed saucepan over medium heat until sugar has
dissolved and is caramelized to a rust color, about 10 minutes. As soon as
sugar caramelizes, remove from heat and add halfandhalf and vanilla
extract if using, stirring until well combined. Be careful because mixture
will bubble up fiercely. Return to medium heat and stir until mixture is
smooth. Whisk in white chocolate until thoroughly incorporated. Serve warm
or at room temperature. Yields 2 cups.

Each tablespoon: 73 calories; 10 mg sodium; 4 mg cholesterol; 2 grams fat;
14 grams carbohydrates; 0 protein; 0 fiber

Recipe Source: Los Angeles Times 04141999 Recipe from Amy Pressman, who
founded the Old Town Bakery in Pasadena, CA

Formatted for Mastercook by Lynn Thomas Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0l.