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Carmel Tapioca

Pudding

  • 6 cups water
  • 1 1/2 cups tapioca
  • salt

Bring 6 cups water to a boil, add 1 1/2 cups medium tapioca. Cook until not quite clear, add pinch of salt.

Sauce

In saucepan add:

  • 2 cups brown sugar
  • 1/2 cup butter

Beat:

  • egg yolks
  • water

Beat 4 egg yolks with 1/2 cup water and carefully add to rest of sauce. Bring to full boil, stirring constantly.

Add:

  • 1/4 tsp. baking soda
  • 1 tsp. vanilla
  • 1 tsp. maple flavoring

Add 1/4 tsp. baking soda, remove from heat. Stir in 1 tsp. vanilla and 1 tsp. maple flavoring

Refrigerate for at least 4 hours and carefully fold in a large container of Cool Whip.

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By Margie from Mount Vernon, Ohio

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