Ice Cream Toppings

Marshmallow Sauce

1 cup sugar
½ cup water
15 marshmallows
3 egg whites
¾ teaspoon vanilla

Boil the sugar and water for 10 minutes to make a thin syrup. Reduce heat and add the marshmallows. Stir until marshmallows are melted and mixture is smooth. Remove from heat. Beat the egg whites until stiff peaks are formed; then slowly beat in the marshmallow syrup. Continue whipping until smooth and fluffy. Fold in the vanilla. Store in the refrigerator in a container with a tight-fitting lid. Serve hot or cold. Makes 1⅔ cups.

Butterscotch Sauce

1¼ cups packed brown sugar
¼ cup butter
½ cup corn syrup
½ cup evaporated milk
¾teaspoon vanilla

Put the brown sugar, butter and corn syrup in a heavy saucepan and heat to boiling, stirring constantly. Remove the mixture from the heat, stir in the evaporated milk and vanilla, and beat until smooth. Refrigerate in a closed container. Serve warm. Makes 1¼ cups.

Caramel Sauce

1 cup sugar
⅔cup half-and-half

Put the sugar in a heavy saucepan and place over medium-low heat. Stir constantly with a wooden spoon until the sugar turns to a smooth, golden-brown syrup. This process will take 30 to 45 minutes. The sugar will be very lumpy before it melts and becomes a smooth syrup.

When the sugar has turned to syrup, slowly stir in ⅔ cup of very hot half-and-half. The half-and-half must be very hot or it will cause the melted sugar to become hard and lumpy. (Do not worry if this happens. Just remelt the sugar over medium-low heat). Stir over heat until the sugar and half-and-half are well blended, then remove from the heat.

Store the caramel sauce in the refrigerator in a sealed container. Serve hot.

Chocolate Sauce

6 tablespoons cocoa
¾ cup sugar
2 tablespoons flour
⅛ teaspoon salt
1 cup milk
3 tablespoons butter
¾ teaspoon vanilla

Combine the dry ingredients; add the milk. Cook over medium-low heat until the mixture begins to thicken (about 8 minutes). Remove the pan from the heat and stir in the butter and vanilla. Store in a sealed container in the refrigerator. Serve hot or cold. Makes about 2 cups.

Chocolate Fudge Sauce

2 squares unsweetened chocolate
1 tablespoon butter
⅔ cup evaporated milk
1 cup sugar
⅛ teaspoon salt
2 teaspoons vanilla

Break the chocolate squares into small pieces and melt with the butter in a saucepan over low heat. Increase the heat to medium-low and gradually add the evaporated milk, sugar and salt. Stir and cook until the mixture just begins to boil. Remove the chocolate sauce from the heat and let cool slightly. Stir in the vanilla and store in the refrigerator. Heat before serving. Makes 1⅓ cups.

Peanut Butter Sauce

½ cup chunky peanut butter
½ cup maple syrup

Mix the peanut butter and maple syrup together and pour over ice cream. May be served hot or cold. Makes one cup.

Other Ice Cream Topping Ideas

Almond Brickle

Breakfast Cereals: Grapenuts, Cocoa Crispies, Rice Crispies, Shredded Wheat

Butterscotch Chips

Butterscotch Sauce

Candy, crushed

Caramel Sauce

Chocolate Brownies, crumbled

Chocolate Chips

Chocolate Fudge Sauce

Chocolate Syrup

Coconut

Coffee Syrup

Crème de Menthe

Dry Macaroons, crushed

Fruits: Bananas, Blackberries, Blueberries, Cherries, Peaches, Pineapple, Raspberries, Strawberries, etc.

Honey

Hot Fudge Sauce

Maple Syrup

Marshmallows

Marshmallow Creme

Mint Sticks, finely crushed

Nuts of all kinds

Ovaltine

Peanut Brittle

Peanut Butter Chips

Peanut Butter Sauce

Pineapple Topping

Powdered Chocolate Drink Mix

Pudding, various flavors