Sauces & Fillings

Butterscotch Sauce

Pourable sauce for ice cream and desserts: sugar, corn syrup and butter cooked with cream added in two stages.

Caramel Frosting

Brown sugar boiled with butter and milk, cooled, then beaten with powdered sugar — enough for two layer cakes.

Caramel Sauce

Brown sugar, cream and butter whisked over low heat for about seven minutes, finished with vanilla and a pinch of sea salt.

“I use light brown or golden sugar.”

Chocolate Ice Cream Shell

Bittersweet chocolate and coconut oil melted in the microwave, meant to be poured over ice cream where it sets into a shell.

Cinnamon Syrup

Pourable cinnamon syrup thickened with a little flour, boiled three minutes and finished with butter; served hot.

Cocoa Fluff Frosting

Powdered sugar and cocoa beaten with soft butter and a whole raw egg; enough to cover two 8- or 9-inch layers.

Cooked Chocolate Frosting

Cocoa fudge frosting boiled briefly on the stove, beaten until thick, and spread while still warm; covers a jellyroll pan.

Fudge Frosting

Boiled chocolate frosting made with corn syrup and shortening, held at a rolling boil one minute and cooled before spreading.

Grandma Topp's Frosting Recipe

Powdered sugar, Crisco and milk beaten five minutes on high into a stiff white frosting for decorating.

Hot Fudge Sauce

Unsweetened chocolate and sweetened condensed milk cooked thick in a double boiler, thinned with hot water; makes two cups.

Large Batch Vanilla Frosting

Five cups of whipped buttercream for layer cakes and cupcakes, made with heavy cream instead of milk.