4 Short Cuts to Better Sauces with Carnation Milk
Carnation 1-2-3 Fudge Sauce
East to remember, reasy to Make! No constant stirring, tiresome “soft ball” tests or candy thermometer needed.
Combine 1 large can (1 2/3 cups) undiluted Carnation with 2 cups sugar and 3 squares (3 ounces) butter chocolate over hot water or low heat. Cook 15-20 minutes, stirring just occasionally. Remove from heat; add 1 teaspoon vanilla. Beat until smooth. Serve hot or cold over ice cream, cake or pudding.
Carnation Lump-Free Cream Sauce
Sure to be cream-smooth every time with this better-blending milk. So much quicker to make, too-with double-rich Canration only half as much flour and shortening are needed. Mix 2 tablespoons flour with 1 teaspoon salt and 2 tablespoons butter in saucepan over low heat until smooth. Gradually add 1 2/3 cups (large can) undiluted Carnation Evaporated Milk. Stir over low heat until thickened and smooth.
Carnation 3-Minute Cheese Sauce
So smooth-because Carnation’s special blending qualities. So quick-no flour or shortening needed, because of Carnation’s double richness. Simmer 1 2/3 cups (large can) undiluted Carnation and 1/2 teaspoon salt over low heat to just below boiling (2 minutes). Add 1 cup grated process-type American cheese. Heat until cheese melts (1 minute). Makes about 2 cups. Serve over casseroles, or with cooked vegetables.
Carnation Ever-Smooth Butterscotch Sauce
Such as easy, sure way to make it. Never curdled or stringy. Always smooth because of Carnation’s special blending qualities. Mix 1 cup brown sugar, 1/2 cup granulated sugar, 2/3 cup undiluted Carnation, 1/4 cup butter, 2 tablespoons corn syrup and 1/4 teaspoon salt in saucepan over medium heat; cook 3 minutes, cool slightly. Stir in 1 teaspoon vanilla and 1/3 cup more undiluted Carnation. Delicious over ice cream or cake.