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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