"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butterscotch Topping Recipe

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This recipe for Butterscotch Topping, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eunice Rambo Smith (Martha's Lineage)
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup brown sugar
cup butter
cup molasses (turkey syrup)
Dash salt
4 tablespoons half and half
teaspoon vanilla

Directions:
Directions:
Melt slowly and bring to a boil.
Add half and half stirring occasionally and bring to a boil again. Add vanilla. Make sure that it does not caramelize, if so you can add more half and half or water.
Serve over vanilla ice cream.

Personal Notes:
Personal Notes:
I usually serve it in a gravy boat. It is best stored at room temperature.

This was a favorite treat we had growing up. My mother Martha Schantz Rambo learned to make this from her mother Agnes Schantz.

 

 

 

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