Vanilla Sauce K.Desserts (Sauces and Toppings) No.012
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|Yield: 100 Portions Each Portion: 1/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 2LB 10OZ| 1.50 Qrt | 1. Combine sugar, starch, and |
|anulated | | | salt in mixer bowl; mix at |
|Starch, Pregelatiniz| 5OZ| 1.13 Cup | low speed until well blended. |
|ed | | | DO NOT WHIP. |
|Salt | | 1.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water | | 1.50 Gal | 2. Add water gradually to dry |
| | | | mixture while beating at low |
| | | | speed. Scrape down bowl. |
| | | | Continue mixing until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 8OZ| 1.00 Cup | 3. Add butter or margine and |
|Vanilla Extract | | 2.00 Tbsp| vanilla; mix well. |
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NOTE: 1. In Step 1, 5 oz (1 cup) cornstarch may be used for pre-
gelatinized starch. Combine sugar, starch and salt; add to
water in Step 2. Bring to a boil; (continued on Note 2)
2. Note 1 continued: cook for 5 minutes or until thick and
clear; remove from heat. Follow Step 3.
3. Sauce may be served over puddings, fruit, and plain cake
squares.