Recipe

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• 225 g light brown sugar
• 125 ml semi skim evaporated milk
• 15 g margarine or 15 g butter
• 30 ml light corn syrup

• 1 In a heavy saucepan, combine sugar, milk, margarine and corn syrup.
• 2 Over medium heat, stirring often, bring to a simmer.
• 3 Immediately remove from heat.
• 4 (Sauce can be covered and refrigerated for up to one week).