Title: Hot Carmel Sauce - the Pillsbury Cookbook
Categories: Dessert Sauce
Yield: 12 Servings

1 1/2	c	Sugar
1	c	Half-and-half
1/2	c	Light corn syrup
6	tb	Butter or margarine
1/2	ts	Vanilla

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 (230øF.), 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.

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