Scone Sauce – Debbie McCewan YUUUUUUMMY!

By Admin · June 23, 2010 · Leave a comment

3 cups sugar

1 can evaporated milk

4 cubes butter (1 pound)

2-3 T. vanilla or maple extract (I use vanilla)

Melt butter. Add sugar and heat on medium until sugar is dissolved and two ingredients are blended. Lower heat to low and add in milk and vanilla slowly. Let simmer/boil for 5 minutes. Serve over scones, pancakes, waffles, french toast or cinnamon rolls.

Chill leftover  sauce. Will get thick. Reheat in microwave until liquid again.

Suggestion: When chilled, spread over graham crackers and eat…….yum!