Three months ago, I was asked to share the recipes I used for ice cream toppings at K's wedding dinner. Finally, I am taking the time to do that.
Hot Fudge Sauce - from Thomas 3rd ( I believe) ward cookbook years ago
3 Tbsp cocoa
1/3 c flour
1 1/2 c sugar
Dash of salt
Mix together in a saucepan. Add
1 1/2 c milk
3 Tbsp butter
1 1/2 tsp vanilla
Cook over medium heat stirring until thick. It will thicken a little more upon cooling...but really, who likes it cool?! It will keep well in the fridge for 2 months.
Caramel Sauce - from Pingree 1st ward cookbook not quite so many years ago
4 C sugar
1/2 lb butter (sometimes I will use half margarine)
2 C corn syrup
2 - 13 op cans evaporated milk
2 tsp vanilla
Mix sugar, butter, and corn syrup. Stir to dissolve sugar. Cook to soft ball stage and add evaporated milk about 1/2 can at a time - about every 5 minutes, or when it starts boiling real good again. Be careful, because the milk will cause it to splatter. Cook until:
If I am using this as ice cream sauce: I just cook it until it is the right consistency you want for your sauce.
This is the same recipe I use for chocolate dipping, either straight caramel, of putting it over pecans for turtles, or adding anise oil for licorice caramels. All of those, it needs to be cooked until firm ball.
I using just use the spoonful in cold water method to see if it is firm enough.
When your consistency is right, add the vanilla.
So there you have it! Enjoy!
