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Sauce for Carrot Pudding

1 cup sugar
2 tablespoons margarine
1 teaspoon vanilla
1 quart milk
2 tablespoons corn starch dash
dash of salt
Caramelize sugar (Heat until brown, stirring constantly).  Add milk, margarine, vanilla, and salt.  Bring to a boil, add corn starch mixed in a little water.  Bring back to a boil, and serve over pudding.

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