Hot Caramel Sauce
Source: The Pillsbury Cookbook
Makes: 2 cups

1 1/2 cup Sugar
1 cup Half-and-half
1/2 cup Light corn syrup
6 Tbsp Butter or margarine
1/2 tsp Vanilla

In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. Bring to a full boil. Gradually add remaining half-and-half being sure the boiling does not stop! Cook over medium heat to softball stage (230 F.), stirring occasionally. Remove from heat; stir in vanilla.

Serve warm over ice cream or cake.