Butterscotch sauce, and Crunchy Butterscotch Sundaes


Butterscotch Sauce

Combine 1 and 1/2 cups brown sugar, 2/3 cups corn syrup, and dash salt.Heat stirring occasionally, til mixture comes to a full rolling boil.

Remove from heat : cool slightly   Gradually stir in 1 can 6 ounce can  (2/3 cup) evaporated milk.   Serve warm or cool.   Makes 2 cups sauce.

Crunchy Butterscotch Sundaes

Mix 1 and 1/2 cups sugar coated crisp rice or wheat cereal ( ie. Rice Crispys)

with 1/2 cup flaked coconut.

Form 1 quart vanilla ice cream in 10 balls.  Coat with cereal mixture , pressing it on.    Place in freezer until serving time.  ( To keep coating crisp, store only 1 to 4 hours.)  Serve with butterscotch sauce.   Makes 10 servings.

Note:  You can scale this down on your own to 2  servings.

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