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Recipe: Caramel Sundae Sauce (using evaporated milk, 1960's)

Desserts - Fillings, Frostings
CARAMEL SUNDAE SAUCE

1 cup firmly packed light brown sugar
I/4 cup undiluted evaporated milk
2 tablespoons light corn syrup
3 tablespoons butter

Combine ingredients. Mix well. Bring to boil, stirring constantly. Cook soft ball stage, 220 degrees F on a candy thermometer.

Serve over chocolate or vanilla ice cream.

Makes about 1 cup
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960
MsgID: 0110491
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipe pamphlet: Nancy Carter Suggests N...
Board: Vintage Recipes at Recipelink.com
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Reviews and Replies:
1 Recipe: Recipe pamphlet: Nancy Carter Suggests New Recipes For Cook-Out Meals, 1960
  Betsy at Recipelink.com
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