30

INGREDIENTS

3 squares chocolate
Y4 cup water
1 cup granulated sugar
Yo cup ROGERS’
GOLDEN SYRUP
1 cup evaporated milk
1 teaspoon vanilla

¥% cup granulated sugar
2 tablespoons ROGERS’
GOLDEN SYRUP
Ya cup water
2 tablespoons butter
1 tablespoon lemon juice

Yq cup ROGERS’
GOLDEN SYRUP

Yq cup top milk

Yq teaspoon vanilla

2 tablespoons butter or
margarine
2 tablespoons flour
Yo cup brown sugar
Yo cup ROGERS’
GOLDEN SYRUP
1% cups boiling water
teaspoon vanilla

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Chocolate Ice Cream Sauce

Melt chocolate in top of double
boiler. Gradually add water, stirring
until smooth. Add sugar and
ROGERS’ GOLDEN SYRUP. Cook
mixture over direct heat until little of
mixture forms “soft ball’? when
tested in cold water (234-236°F).
Remove from heat, add milk and
vanilla. Serve hot or cold.

Lemon Sauce

Boil sugar, ROGERS’ GOLDEN
SYRUP, and water for 5 minutes.
Remove from heat, add butter and
lemon juice. Serve hot.

Quick Caramel Sauce

Mix ROGERS’ GOLDEN SYRUP, cream
and vanilla. Bring to a boil and
cook 3 minutes.

Brown Sauce

Melt butter, blend in flour. Stirring
add sugar and ROGERS’ GOLDEN
SYRUP. Brown over direct heat.
Remove from fire, add boiling water
and stir until smooth. Boil 2 to 3
minutes. Add flavoring and serve
hot.