Ice Cream Toppings

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“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.”

Ingredients Nutrition


  1. Caramel Sauce: In a sauce pan melt the butter.
  2. Stir in the brown sugar and corn syrup and cook over a medium heat until sugar is melted.
  3. Stir in canned milk and add vanilla.
  4. Serve.
  5. 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).
  6. Remove from heat and add the remaining ingredients and whip in a blender until smooth and refrigerate or serve.
  7. Hot Fudge Sauce#2: Blend first four ingredients in a sauce pan.
  8. Then slowly add evaporated milk.
  9. Cook until thick then add the butter and vanilla.
  10. Serve.
  11. Pineapple Sauce: Cook 15 minutes or to desired thickness.
  12. Serve.
  13. Butterscotch Sauce: Combine egg yolk, water, brown sugar and corn syrup on a sauce pan.
  14. Beat well then add butter.
  15. Cook, stirring constantly until sauce boils.
  16. Turn the heat down to simmer with occasional stirring for 10 to 15 minutes until sauce reaches desired thickness.
  17. Serve hot or cold.
  18. Vanilla Sauce: Mix sugar and flour together in a sauce pan.
  19. Slowly add water and cook until thickened.
  20. Add vanilla and butter and mix until blended.
  21. Serve.

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