Free, thawed low-fat vanilla ice cream, slightly softened In a saucepan, combine sugar, corn syrup, and water. Heat to boiling over medium-high flame. Cook over low flame until heated through. Remove from heat and stir in margarine, vanilla, and baking soda. Serve over vanilla ice cream.
Servings are by tablespoon.
Leftover sauce may be refrigerated up to 3 weeks. Just reheat over low flame.