We recently made this recipe which we have found absolutely delicious, and at the risk of being branded both a traitor and a hypocrite, will say it's better than chocolate syrup on ice cream, though this applies only to vanilla ice cream. A flavoured ice cream will hide the taste of the sauce, so go ahead and use chocolate.
This is a recipe that came from Marcussen's, a very well-known and favourite caterer in Lancaster OH in the late 1800s thru early 1900s. The sauce will be light caramel coloured when done. Wine Sauce 2 cups sugar 2 cups white corn syrup 1/2 cup hot water 2 cups sherry 2 teaspoons red food colouring Cook sugar, corn syrup, and water to 234 degrees F. Let cool; then add 2 cups sherry and 2 teaspoons red food colouring. Stir. Serve over vanilla ice cream. Yield one quart, and keeps for months. Now, my SO doesn't drink, but I haven't pointed out to him yet that since this sauce is allowed to cool before adding the sherry, a highly reasonable portion of the alcohol will be unevaporated. In time, I may share this with him... Thurlow Lancaster OH who's just had a bowl of vanilla ice cream with LOTS of Marcussen's sauce To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
