These creamy sauces are marvelous in sundaes – they’ve been lavishly poured over ice cream at Pendle Hill on New Year’s Eve!

Butterscotch Sauce

In a saucepan, combine the following ingredients:

• 1/2 cup corn syrup
• 1 cup packed brown sugar
• 4 tablespoons butter

Bring to a boil. Boil until thickened to syrup consistency. Stir in:

• 1/2 cup evaporated milk

Makes about 2 cups. Delicious warm!

Hot Fudge Sauce

Combine in a double boiler over hot water:

• 2 3/4 cups powdered sugar (confectioner’s sugar)
• 1/2 cup (1 stick) butter
• 3/4 cup evaporated milk

Stir and cook slowly for 30 minutes. Add and stir until blended:

• 4 oz. unsweetened chocolate

Serve the sauce warm over ice cream. Store refrigerated. If it’s too thick or grainy when you reheat it, add a little milk. Makes about 3 1/2 cups.