Dessert Sauces and Cake Icings
Reading edition
The following delicious sauces and icings will give even the simplest pudding and cake a most festive air.
BUTTERSCOTCH SAUCE
⅔ cup light corn syrup 1 cup light brown sugar ¾ cup Carnation Milk Chopped nuts, if desired 4 tbsp. butter
Cook sugar, syrup, and butter to form a thick syrup (the soft ball stage, 235°F). Remove from the fire; beat in the Carnation and nuts. Keep warm over water. May be served on pudding, cake, or ice cream.
FUDGE SAUCE
1 tbsp. butter 2 squares chocolate 2 tbsp. corn syrup ½ cup Carnation Milk 1 tsp. vanilla ⅓ cup water 2 cups sugar
Melt butter and shaved chocolate; add sugar, syrup, and Carnation diluted with the water; cook until mixture forms a very soft ball in cold water. Add vanilla and beat slightly. Keep warm over water. May be served on pudding, cake, or ice cream.
CARAMEL ICING
2 cups light brown sugar ⅓ cup Carnation Milk ⅓ cup water 1 tbsp. butter ½ tsp. vanilla
Mix sugar and Carnation diluted with the water; cook until it forms a soft ball in cold water. Add the butter, cool, add vanilla, and beat until creamy. Spread on the cake.
FUDGE ICING
1 tbsp. butter 2 squares chocolate 2 cups sugar ⅓ cup Carnation Milk ⅓ cup water ½ tsp. vanilla 1 tbsp. corn syrup
Melt butter and shaved chocolate; add sugar, corn syrup, and Carnation diluted with water. Cook until mixture forms a soft ball in cold water. Cool, add vanilla, and beat until creamy. Spread on the cake.
UNCOOKED CHOCOLATE ICING
2 tbsp. chocolate 2 tbsp. Carnation Milk ½ tsp. vanilla 1 cup powdered sugar
Melt chocolate, add Carnation, vanilla, and sugar and mix thoroughly. Spread on the cake.
OPERA ICING
2 cups powdered sugar ½ cup Carnation Milk 2 tbsp. butter
Mix ingredients and heat slowly to dissolve sugar. Boil 2 minutes. When a little of the mixture is dropped into cold water, it should just hold together. Remove from fire, beat until creamy and spread.
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CARNATION MILK FOR CREAMY CANDIES