Heat 1/2 pound (28) caramels with 1/2 cup hot water in top of double boiler, stirring occasionally, till caramels are melted and sauce is smooth. Makes about 1 cup.
Minted Pineapple Sauce
Combine one 9-ounce can (1 cup) pineapple tidbits, 1/2 cup light corn syrup, 1/4 tea spoon mint extract, and 2 drops of green food coloring. Blend mixture well; then chill. Makes about 1 1/2 cups.
Banana Sundae Sauce
Combine 2/3 cup diced fully ripe, flecked with brown bananas and 1/2 cup maple flavored syrup. Serve as is, or chill. Garnish with chopped maraschino cherries, if desired. Makes about 1 cup.
Combine one 13-ounce can (1 2/3 cups) evaporated milk, 1 cup sugar, two l-ounce squares unsweetened chocolate, 1/2 teaspoon salt. Cook mixture over medium heat till smooth and thick, stirring constantly. Remove from heat. Add 1 teaspoon vanilla. Chill. Makes about 1 pint.
Cook 1/2 cup sugar with 1/3 cup hot water . till sugar dissolves. Add 1/4 pound (about 16) marshmallows, cut fine, and stir vigor ously till they melt. Pour slowly into 1 unbeaten egg white, beating with rotary or electric beater till mixture begins to thicken, about 3 or 4 minutes. Makes 2 cups.
Candy-stick Ice Cream
Ever so smooth, with flecks of peppermint
1 tablespoon (1 envelope) unflavored gelatin
1/4 cup cold water
1 1/4 cups milk, scalded
1 cup crushed peppermint stick candy candy
1/4 teaspoon salt
2 cups heavy cream, whipped
Soften gelatin in cold water; dissolve in hot milk. Add 3/4 cup of the candy and the salt; stir till candy dissolves (heat slightly if necessary). Pour into refrigerator tray. Freeze till firm; break into chunks and beat with an electric beater until smooth. Fold in whipped cream and remaining candy. Return to tray; freeze firm. Makes about 1 1/2 quarts of ice cream. Or freeze till partially frozen; beat until. smooth with rotary beater.