Ice Cream Toppings

Ingredients

• Servings: 10
• 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
• 1/3 cup butter

Recipe

• 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.