Title: Caramel Sundae Sauce (Dairy-Free)
Categories: *press, Dessert sau
Yield: 16 Servings

1/2 c Firmly packed brown sugar
1/2 c Light corn syrup
1/4 c Margarine
1/2 c Chopped pecans
1 ts Vanilla

In a small saucepan over medium-high heat, bring sugar, corn syrup and
margarine to a full boil, stir constantly. Boil 1 minute. Remove from heat
and stir in nuts and vanilla. Serve warm.

*Liz Caesar's Cook And Tell: Delicious Florentine spinach tart
picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25.
>http://www.press-enterprise.com/news/food.html >>Translated to Mastercook
by Pat Hanneman, mc-PER SERVING 38% cff: 92 cals; 4g fat

Notes: Hildee Neilson of Temecula answered a request made by Karleen Lang
of Hemet with these recipes for caramel sauce.

Recipe by: Riv PE 98-Mar-25*

Posted to MC-Recipe Digest by KitPATh on Mar 25,
1998