Hot Caramel Sauce
Yield
2 cupsPrep
5 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | cup |
light corn syrup
|
|
| 6 | tablespoons |
butter
or margarine |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 237 | ml |
light cream (half&half)
|
|
| 118 | ml |
light corn syrup
|
|
| 9E+1 | ml |
butter
or margarine |
|
| 2.5 | ml |
vanilla extract
|
|
Directions
In medium saucepan, combine sugar, ½ cup of the half-and-half, corn syrup and butter.
Bring to a full boil.
Gradually add remaining half-and-half.
Be sure boiling does not stop! Cook over medium heat to soft ball stage, stirring occasionally.
Remove from heat; stir in vanilla.
Serve warm over ice cream or cake.
