Dessert: Sauces

Hot Fudge Sauce


(by Lois Erickson)

In heavy kettle melt 1 stick (1/2) cup butter on medium heat. Add:
1cup light Karo syrup

Blend together:
2 1/2 cups sugar
4 Tlbs cocoa
Pinch of salt
1/4 cup water

Add to syrup mixture and wipe down sides with a damp cloth or put a lid on for 2-3 minutes. Stir constantly. When about a t of mixture dropped in cold water will cling together (soft ball stage) in a soft ball, remove the kettle from the heat and place on a rack to cool. Cool for awhile (about 3/4 hour) then stir in slowly 1 1/3 cups evaporated milk; mix well.




Caramel Sauce

(Lois Erickson)

In heavy kettle melt 1 stick (1/2) cup butter on medium heat
Add 1 1/3 cup light Karo syrup.
Add 2 1/2 cup brown sugar (C&H)
Pinch of salt
1/2 cup water

Follow directions as for the fudge sauce, and stir constantly. Boil until it forms a soft ball in cold water, then remove from heat and COOL! Be sure to cool well and slowly stir in 1 ½ CUPS of canned milk. Mix Well. Store this and fudge sauce in the refrigerator. Makes 1 quart.


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