1/2 cup dark brown sugar
1/2 cup golden corn syrup
1/4 cup butter
2 tbsp. water
1 tsp. vanilla or 1 – 2 tbsp. Scotch for Butterscotch Sauce
Place above ingredients in saucepan. Bring to a boil, lower heat and boil one minute. Remove from heat and add vanilla (I tend to forget the vanilla but it tastes great anyway). Serve warm.
You can control the thickness of this sauce by boiling a bit longer or adding a bit more water – a teaspoon at a time. To see how thick the sauce will be over ice cream, place a plate in the freezer while preparing the sauce then put a few drops on the plate.
Try this sauce over ice cream and peaches or bananas; sprinkle with toasted nuts (see below) of your choice. Adding pecans makes a praline sauce!!
Hot Fudge Sauce:
6 tbsp. butter
1/2 cup cocoa
1 cup sugar
1/2 cup water
1/4 cup dark corn syrup
1 tsp. vanilla or 1 – 2 tbsp. brandy
Melt butter in saucepan. Stir in cocoa until smooth. Add remaining ingredients, except vanilla (or brandy). Bring to boil. Lower heat and simmer gently for about 10 minutes or until thickened and smooth. Remove from heat. Add vanilla. Thickness can be adjusted as for the Caramel Sauce.
Try this sauce over ice cream with sliced bananas, strawberries or canned pears. Sprinkle with toasted nuts – sliced almonds would be good. To toast, see below.
NOTE: Both of these sauces keep well in the fridge for several weeks so you may wish to make double!!
Toasted nuts: Spread in a single layer in a baking pan. Bake at 350 F. for 6 – 9 minutes, stirring occasionally, just until golden brown. Watch carefully at the end – they burn quickly. Pour out of pan onto a cool plate to stop cooking.