How to make it

  • Add milk to a stock pot and scald milk to 190F over medium heat.
  • Add the rest of the ingredients and reduce heat to medium low.
  • Stir well.
  • Monitor temperature with a candy thermometer.
  • Stir frequently.
  • Remove from heat when temperature reaches 230F.
  • While topping is simmering, boil half-pint or pint jars and lids in an inch of water for 10 minutes. Hold them in the hot water until ready for use.
  • Recipe will reduce by about half.
  • Fill and seal jars, flipping them upside down to cool.
  • Store in the refrigerator until used up.
  • Don't be a slouch. No preservatives in this recipe.
  • Use it in baking and cooking as well as ice cream and over fruits and biscuits and pancakes.
  • Warm the jar in water if you need it a more pourable consistency.

Reviews & Comments 1

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  • optimistic1_2 4 years ago
    this stuff is so cream topper, drizzled on cake, cheesecake... love this stuff. Great post!
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