Serves: 32
Total Calories: 76
1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter mix well. Bring to a full rolling boil.
2. Gradually add remaining half-and-half, being sure boiling does not stop. Cook over medium heat until thermometer reaches softball stage (234°F.), stirring occasionally. Remove from heat stir in vanilla. Serve warm. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 80 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 30 mg 1% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 12 g * Protein: 0 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Fruit, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
This Hot Caramel Sauce recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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