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 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.