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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: 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. Gradually 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...............0g
Protein.....................0 g Sodium....................35mg
Carbohydrate...............13 g Potassium.................10mg
Fat.........................3 g Calcium........... 2% U.S. RDA
Cholesterol................8 mg Iron.............. 2% U.S. RDA
Submitted by Lois Flack.
| Ingredients:
1 1/2 Cup(s) Sugar
1 Cup(s) Half-and-half
1/2 Cup(s) Light corn syrup
6 Tablespoon(s) Butter or margarine
1/2 Teaspoon(s) Vanilla |
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