Ice Cream Toppings

Name: Ice Cream Toppings
Yield: 10-15 serving(s)
Ingredients: 2 tablespoons butter; 1 cup brown sugar; 2 tablespoons corn syrup; 1/2 cup canned milk; 1/2 teaspoon vanilla; 1 cup sugar; 1/2 cup corn syrup; 1 cup water; 6 tablespoons baking cocoa; 3 tablespoons butter; 1 teaspoon vanilla; 1/2 cup evaporated milk; 1/4 cup cocoa; 1 1/4 cups sugar; 1 dash salt; 3 tablespoons cornstarch; 1 1/2 cups evaporated milk; 2 tablespoons butter; 1 teaspoon vanilla; 1 (15 ounce) can crushed pineapple; 1 cup sugar; 1 egg yolk; 1/2 cup water; 2/3 cup brown sugar; 1/3 cup corn syrup; 1/4 cup butter; 1 cup sugar; 3 tablespoons flour; 2 cups water; 1 tablespoon vanilla

Submitted by Narshmellow

"Caramel, Hot Fudge, Butterscotch, Pineapple and Vanilla Sauces. All old fashioned recipes from an old hometown cookbook. Great with homemade ice cream! Prep and cooking times vary with each recipe."

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Ingredients:: 31
Serves:: 10-15

ingredients

Caramel Sauce
2 tablespoons butter
1 cup brown sugar
2 tablespoons corn syrup
¹⁄₂ cup canned milk
¹⁄₂ teaspoon vanilla
Hot Fudge Sauce 1
1 cup sugar
¹⁄₂ cup corn syrup
1 cup water
6 tablespoons baking cocoa
3 tablespoons butter
1 teaspoon vanilla
¹⁄₂ cup evaporated milk
Hot Fudge Sauce 2
¹⁄₄ cup cocoa
1 ¹⁄₄ cups sugar
1 dash salt
3 tablespoons cornstarch
1 ¹⁄₂ cups evaporated milk
2 tablespoons butter
1 teaspoon vanilla
Pineapple Sauce
1 (15 ounce) can crushed pineapple
1 cup sugar
Butterscotch Sauce
1 egg yolk
¹⁄₂ cup water
²⁄₃ cup brown sugar
¹⁄₃ cup corn syrup
¹⁄₄ cup butter
Vanilla Sauce
1 cup sugar
3 tablespoons flour
2 cups water
1 tablespoon vanilla
¹⁄₃ cup butter

directions

Caramel Sauce: In a sauce pan melt the butter.
Stir in the brown sugar and corn syrup and cook over a medium heat until sugar is melted.
Stir in canned milk and add vanilla.
Serve.
Hot Fudge Sauce#1: Place sugar, corn syrup and water in a sauce pan and heat with a candy thermometer to 236 – 240 degrees (soft ball stage).
Remove from heat and add the remaining ingredients and whip in a blender until smooth and refrigerate or serve.
Hot Fudge Sauce#2: Blend first four ingredients in a sauce pan.
Then slowly add evaporated milk.
Cook until thick then add the butter and vanilla.
Serve.
Pineapple Sauce: Cook 15 minutes or to desired thickness.
Serve.
Butterscotch Sauce: Combine egg yolk, water, brown sugar and corn syrup on a sauce pan.
Beat well then add butter.
Cook, stirring constantly until sauce boils.
Turn the heat down to simmer with occasional stirring for 10 to 15 minutes until sauce reaches desired thickness.
Serve hot or cold.
Vanilla Sauce: Mix sugar and flour together in a sauce pan.
Slowly add water and cook until thickened.
Add vanilla and butter and mix until blended.
Serve.

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RECIPE SUBMITTED BY

Narshmellow

Bountiful, Utah

I was born and raised in Utah. I was a graphic designer for ten years for a local school district. I have since moved on but still enjoy doing that for fun. I love to cook, read, listen to music, craft things. I don't think I really have a favorite cookbook. But if I had to pick it would be one that was written up by women in the area with home recipes. I think those are the best. Probably one of the reasons I enjoy Recipezaar so much.

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