Recipe#474

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

INGREDIENTS

1 3/4 qt. (3 lb 2 oz) sugar, granulated
2 1/4 qt. water, hot
2 1/2 qt. (4 lb 8 oz) sugar, granulated
1/2 cup (4 oz) butter or margarine
1/4 cup (2 oz) vanilla

INSTRUCTIONS

Place 1 3/4 qt sugar in pan. Cook over low heat; stir constantly until sugar becomes a light brown syrup. Pour syrup slowly into water, stir to blend well. Add 2 1/2 qt sugar. Cook until mixture reaches a temperature of 235 degrees F. Blend in butter or margarine and vanilla. Remove from heat; cool. Beat sauce with whip or paddle until smooth and thick. Do not over beat.

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.