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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. 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.
| 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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