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Honeyscotch topping (1956)

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M-m-m! Honeyscotch topping… different… de-luxious!

Save this recipe to whip up again and again, for a new taste in toppings! It’s honey-smooth and honey-sweet — but not too sweet. Serve it with ice cream on gingerbread, or on cake or pudding… or, for a super sundae, on chocolate ice cream and toasted almonds. And try to keep a reserve supply in the refrigerator!

Enjoy Sioux Bee Honey in all sorts of ways… for instance, when baking cakes and cookies (it keeps them tender-fresh longer). And don’t forget how good it tastes on waffles, pancakes, hot rolls, cereals, and grapefruit. Yes, enjoy it some way… every day!

Honeyscotch topping recipe

1/2 cup sugar
3/4 cup Sioux Bee Honey
1/4 teaspoon salt
1/4 cup butter
2/3 cup evaporated milk

Combine sugar, honey, salt, butter and 1/3 cup of the milk in a saucepan. Cook over medium heat, stirring occasionally, to soft-ball stage (234F). Stir in remaining 1/3 cup milk and cook until thick and smooth (about 3 minutes). Makes about 1 1/2 cups. Serve hot or cold.

Honeyscotch topping (1956)

For the finest honey, say “Sue Bee”

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