Hot Caramel Ice Cream Topping Food

CARAMEL ICE CREAM SAUCE

Steps:

• In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.

HOT CARAMEL ICE CREAM TOPPING

Steps:

• 1. Over low heat melt together butter and brown sugar until smooth in heavy saucepan.
• 2. Stir in salt; stir in half and half; simmer 4 minutes. Remove from heat.
• 3. Serve over ice cream.Or anything else you can find to drizzle it on. :-)

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

BEST EVER HOT CARAMEL SAUCE

Steps:

• Melt butter in heavy saucepan over low heat. Add milk and sugars. Bring to a rolling boil over medium heat stirring constantly. Boil 1 minute.
• Cool slightly.
• Pour into blender, add vanilla, and cover and blend on medium until smooth. Serve over vanilla ice cream. Store covered in refrigerator up to 2 weeks (It never lasts that long at our house!).

CARAMEL CRUNCH ICE CREAM TOPPING

Steps:

• In a medium skillet melt the butter. Add the almonds, cook and stir over medium-low hear for 5 minutes or until the almonds brown.
• Add the corn syrup, brown sugar, and water to the skillet.
• Cook and stir until bubbly and the brown sugar is dissolved, about 4 minutes.
• Stir in the rice cereal and serve immediately over ice cream.

HOT FUDGE & CARAMEL ICE CREAM PIE

Steps:

• Set vanilla ice cream out to soften slightly.
• Spread carmel topping in the bottom of oreo cookie crust.
• Spread partially thawed vanilla ice cream over carmel topping.
• Put in freezer until firm; about 1-2 hours.
• Remove and drizzle hot fudge topping over top.
• If desired sprinkle with nuts and a dollop of whipped topping.
• Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.

CARAMEL ICE CREAM SAUCE

Steps:

• Combine brown sugar and cornstarch in a saucepan, stir in the cream, water and cornsyrup until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and stir in the butter and vanilla until butter is melted.
• Serve hot or cold over ice cream; refrigerate leftovers.

ICE CREAM TOPPINGS

Steps:

• 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.