Instructions: 1. PLACE SUGAR IN PAN. COOK OVER LOW HEAT; STIR CONSTANTLY UNTIL SUGAR BECOMES A LIGHT BROWN SYRUP.

2. POUR SYRUP SLOWLY INTO WATER, STIR TO BLEND WELL.

3. ADD SUGAR, COOK UNTIL MIXTURE REACHES A TEMPERATURE OF 235 F.

4. BLEND IN BUTTER OR MARGARINE AND VANILLA. REMOVE FROM HEAT. COOL.

5. BEAT SAUCE WITH WHIP OR PADDLE UNTIL SMOOTH AND THICK. DO NOT OVER BEAT.

NOTE:

1. IN STEP 3, IF CANDY THEROMETER IS NOT AVAILABLE, COOK MIXTURE UNTIL SOFT BALL IS FORMED IN COLD WATER (SEE RECIPE CARD G-G-6).

NOTE:

2. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR PLAIN CAKE SQUARES.

SERVING SIZE: 2 OZ

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