Place the sugar in a heavy bottom saucepan. Cook over medium-high heat until the sugar starts to melt. Brush down the sides of the saucepan with a pastry brush dipped in water. Swirl the pan gently so that the sugar melts evenly. Cook 5 to 7 minutes, until it reaches 330 degrees on a candy thermometer and is deep amber in color. Meanwhile, heat the mango juice in a small saucepan. Carefully pour the heated juice into the caramel (the caramel will sputter and boil when the juice is added) and remove from the heat. Stir until smooth and add the vanilla bean. Let cool slightly before using. Makes 1 scant cup. Cuisine: "Philippino" Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 29.6mg||1 %|
|Potassium 25mg||1 %|
|Total Carbohydrate 165g||49 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 165g|
|Protein 0g||0 %|
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Calories per serving: 641
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