Finishing the sauce with half-and-half adds richness. Be sure to let the sauce stand for 5 minutes before adding the half-and-half; otherwise, the mixture will return to a boil, and the half-and-half may break.

Recipe by Cooking Light August 2002

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Karry Hosford

Recipe Summary

Yield:
1 1/2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium-high heat. Add brown sugar, milk, and corn syrup; bring to a boil. Reduce heat to medium; cook 5 minutes, stirring frequently.

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  • Remove from heat; let stand 5 minutes. Gradually stir in half-and-half and vanilla.

Nutrition Facts

142 calories; calories from fat 22%; fat 3.5g; saturated fat 2.2g; mono fat 1.1g; poly fat 0.1g; protein 0.4g; carbohydrates 28.1g; fiber 0g; cholesterol 11mg; iron 0.5mg; sodium 55mg; calcium 35mg.
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