In a heavy bottom saucepan simmer sugar, water, corn syrup, and a pinch of salt, stirring until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minutes. Cool sauce at room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving. Yield: 3/4 cup. Recipe by: COOKING LIVE SHOW #CL9252
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 199 (23%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 81.5mg||25 %|
|Sodium 43.5mg||2 %|
|Potassium 51.3mg||1 %|
|Total Carbohydrate 176.4g||52 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 176.4g|
|Protein 1.2g||2 %|
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Calories per serving: 882
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