Ice Cream Toppings Food

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.