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 (230?F.), 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.