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Caramel Sauce for 100


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Servings: 100 Portions (3 1/4 Quarts)
Portions: 2 Tablespoons Each

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

Place 1 3/4 quart 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 quart 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:
If candy thermometer is not available, cook mixture until soft ball is formed in cold water.

Sauce may be served over ice cream, puddings, or plain cake squares.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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