Caramel Sauce                            K.Desserts (Sauces and Toppings) No.003
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|Yield:  100 Portions                               Each Portion: 2 Tablespoons|
|------------------------------------------------------------------------------|
|Pan Size:                                                              Temp.: |
|------------------------------------------------------------------------------|
|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr|  3LB  2OZ| 1.75 Qrt | 1. Place sugar in pan. Cook over  |
|anulated            |          |          |    low heat; stir constantly      |
|                    |          |          |    until sugar becomes a light    |
|                    |          |          |    brown syrup.                   |
|--------------------|----------|----------|-----------------------------------|
|Hot Water           |          | 2.25 Qrt | 2. Pour syrup slowly into water,  |
|                    |          |          |    stir to blend well.            |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr|  4LB  8OZ| 2.50 Qrt | 3. Add sugar. Cook until mixture  |
|anulated            |          |          |    reaches a temperature of       |
|                    |          |          |    235 F.                         |
|--------------------|----------|----------|-----------------------------------|
|Margarine           |       4OZ| 0.50 Cup | 4. Blend in butter or margine and |
|Vanilla Extract     |       2OZ| 0.25 Cup |    vanilla. Remove from heat;     |
|                    |          |          |    cool.                          |
|                    |          |          | 5. Beat sauce with whip or paddle |
|                    |          |          |    until smooth and thick. Do     |
|                    |          |          |    not over beat.                 |
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NOTE:  1. In Step 3, if candy thermometer is not available, cook      
          mixture until soft ball is formed in cold water. (See       
          Recipe Card G-G-6).                                         
       2. Sauce may be served over ice cream, pudding or plain cake   
          squares.