Honey Scotch Topping

Honey Scotch Topping

  • ½ c. sugar
  • ¼ c. butter
  • ¾ c. Sioux Bee Honey
  • ¼ tsp. salt
  • 2/3 c. evaporated milk

Combine sugar, honey, butter, salt, and 1/3 cup of the milk in a saucepan. Cook over medium heat, stirring occasionally, to a soft ball stage (234 °F). Stir in the remaining 1/3 cup milk and cook until thick and smooth, about three minutes. Serve hot or cold on ice cream, gingerbread, cake, pudding, or for a super sundae, on chocolate ice cream with toasted almonds. Yield: about 1 ½ cup.

 

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