Recipe#473

Servings: YIELD: 100 Portions (3 1/4 Quarts)
Portions: 2 Tablespoons Each
Pan Size:
Temperature:

INGREDIENTS

1 gal (6 lb) sugar, brown
3 1/2 cups (water)
1 1/2 (12 oz) butter or margarine
1 1/8 cups (5 oz) milk, nonfat, dry
2 cups water, warm
2 tbsp. vanilla

INSTRUCTIONS

Dissolve sugar in water. Add butter or margarine. Cook 20 to 30 minutes without stirring until mixture reaches a temperature of 235 degrees F. Remove from heat cool to lukewarm. Reconstitute milk and warm water; add slowly to cooled mixture, stirring constantly. Add vanilla. Beat sauce with whip or paddle until cool, smooth, and thick.

NOTE: 1. If candy thermometer is not available, cook mixture until soft ball is formed in cold water.
2. Sauce may be served over ice cream, puddings, or plain cake squares.