I'd try whipping water, sugar and corn starch. Maybe even heat it til it almost boils then let it cool. It should have be thick, sweet and translucent. You may add some half and half after it cools then mix to proper color and consistency. You can salt to taste...

Why a substitute when the genuine article is so readily available? --FLO--

Uncle Flo (imported) wrote: Sat Dec 13, 2008 10:18 am Why a substitute when the genuine article is so readily available? --FLO--

I am here to tell you it is not as readily available at 52 as it was at 22. That and I do not make my own.