Ice Cream Toppings - cooking recipe

Ingredients

Caramel Sauce
2 tablespoons butter
1 cup brown sugar
2 tablespoons corn syrup
1/2 cup canned milk
1/2 teaspoon vanilla
Hot Fudge Sauce 1
1 cup sugar
1/2 cup corn syrup
1 cup water
6 tablespoons baking cocoa
3 tablespoons butter
1 teaspoon vanilla
1/2 cup evaporated milk
Hot Fudge Sauce 2
1/4 cup cocoa
1 1/4 cups sugar
1 dash salt
3 tablespoons cornstarch
1 1/2 cups evaporated milk
2 tablespoons butter
1 teaspoon vanilla
Pineapple Sauce
1 (15 ounce) can crushed pineapple
1 cup sugar
Butterscotch Sauce
1 egg yolk
1/2 cup water
2/3 cup brown sugar
1/3 cup corn syrup
1/4 cup butter
Vanilla Sauce
1 cup sugar
3 tablespoons flour
2 cups water
1 tablespoon vanilla
1/3 cup butter

Preparation

Caramel Sauce: In a sauce pan melt the butter.
Stir in the brown sugar and corn syrup and cook over a medium heat until sugar is melted.
Stir in canned milk and add vanilla.
Serve.
Hot Fudge Sauce#1: Place sugar, corn syrup and water in a sauce pan and heat with a candy thermometer to 236 - 240 degrees (soft ball stage).
Remove from heat and add the remaining ingredients and whip in a blender until smooth and refrigerate or serve.
Hot Fudge Sauce#2: Blend first four ingredients in a sauce pan.
Then slowly add evaporated milk.
Cook until thick then add the butter and vanilla.
Serve.
Pineapple Sauce: Cook 15 minutes or to desired thickness.
Serve.
Butterscotch Sauce: Combine egg yolk, water, brown sugar and corn syrup on a sauce pan.
Beat well then add butter.
Cook, stirring constantly until sauce boils.
Turn the heat down to simmer with occasional stirring for 10 to 15 minutes until sauce reaches desired thickness.
Serve hot or cold.
Vanilla Sauce: Mix sugar and flour together in a sauce pan.
Slowly add water and cook until thickened.
Add vanilla and butter and mix until blended.
Serve.