Saturday, 3 January 2015

※ Midway Butterscotch Ice Cream Sauce (Scanned form a booklet 1950's)


Makes 1 cup

  • I 1/3 cups firmly packed light brown sugar
  • 1/ 3 cup cream
  • 1/4 cup butter
  • Few grains salt
  • I 1/2 teaspoons vanilla
  • Vanilla ice cream
Cook brown sugar, cream and butter over low heat, stirring constantly
until sauce boils. Boil for I minute. Remove from heat. Add vanilla.
Cool to lukewarm. This sauce may be stored in a covered jar in the
refrigerator. To serve, heat and thin with a little cream if necessary.

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