Brown Mint Sauce
  • 1 Cup Sugar
  • 1/2 Cuo Corn syrup
  • 1/4 Cup Water
  • 3 Squares bitter Chocolate
  • Dash of salt
  • 2/3 Cup Cream
  • 3/4 Teasponn essence of peppermint
  1. Combine first 5 ingredients in castiron skillet. Cook on medium heat stirring constantly until sugar is melted. Cook to soft ball stage(238 dg.) Remove from heat & slowly add cream. Add peppermint. Serve hot or cold.
  2. Makes 2 cups
This is an other vintage recipe handed down in my family.