Caramel Coated Baking Dish

1. Mix all ingredients in saucepan and cook on medium high heat.

2. Stir until mixture begins to bubble and turn caramel brown but avoid burning.

3. Pour hot caramel into 1 1/2 quart baking dish.

4. Roll dish to coat sides.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	2.4 g
Protein	0.8905 g
Carbohydrates	102.1075 g
Energy	431.49 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0182 g
Water	10.0533 g
Aspartic acid	0.0826 g
Calcium, Ca	34.1075 mg
Fiber, total dietary	0.465 g
Niacin	0.2962 mg
Vitamin A, RAE	0.15 g
Arginine	0.132 g
Riboflavin	0.0255 mg
Fatty acids, total saturated 20:1	0.0034 g
Glutamic acid	0.1986 g
Sodium, Na	6.9275 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0072 g
Total lipid (fat)	2.4 g
Manganese, Mn	0.1193 mg
Proline	0.0406 g
Fatty acids, total saturated 16:0	0.2146 g
Sucrose	100.1819 g
Sugars, total	100.1819 g
Serine	0.0485 g
Fatty acids, total saturated 18:0	0.101 g
Vitamin B-6	0.0074 mg
Ash	0.4286 g
Fatty acids, total saturated 18:1 undifferentiated	0.8949 g
Pantothenic acid	0.0347 mg
Phenylalanine	0.0472 g
Copper, Cu	0.0907 mg
Thiamin	0.0641 mg
Methionine	0.0294 g
Iron, Fe	0.4992 mg
Carbohydrate, by difference	102.1075 g
Phosphorus, P	38.61 mg
Folate, total	4.9 g
Alanine	0.0466 g
Valine	0.0497 g
Fatty acids, total saturated 18:2 undifferentiated	1.0327 g
Glycine	0.061 g
Fatty acids, total saturated 14:0	0.006 g
Zinc, Zn	0.2623 mg
Isoleucine	0.0383 g
Fatty acids, total polyunsaturated	1.052 g
Leucine	0.0682 g
Vitamin A, IU	3.35 IU
Folate, DFE	4.9 g
Tryptophan	0.0195 g
Tyrosine	0.0373 g
Fatty acids, total saturated	0.3361 g
Histidine	0.0262 g
Fatty acids, total monounsaturated	0.9063 g
Threonine	0.037 g
Folate, food	4.9 g
Magnesium, Mg	7.0175 mg
Lysine	0.0286 g
Potassium, K	49.99 mg
Cystine	0.018 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Butter	1 teaspoon	28.5	1.3095	2.4
Water	2 teaspoons	0	0	0