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.