Divine Caramel Sauce (Holiday menus for the family))

 

About 4 cups sauce

• 2 cups sugar
• 1 cup light corn syrup
• ¾ cup margarine or butter
• 2 cup whipping (heavy) cream
• Pinch of salt
• 1 teaspoon vanilla

1. Heat all ingredients except vanilla to boiling in heavy Dutch oven over medium heat, stirring constantly.
2. Reduce heat slightly ; boil 30 minutes, stirring frequently, until sugar is dissolved and mixture is caramel colored.
3. Stir in vanilla ; serve hot or warm.
4. Store in refrigerator up to 2 months.

BON APPÉTIT