Ice Cream Toppings
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1083
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).