“Cook slowly until syrup thickens to consistency of thick syrup.”
We learned about the importance of pineapple sundae sauce from Katie’s comment on the Banana Split Cake from San Antonio.
From a box sold in Columbiaville, Michigan.
Pineapple Sundae Sauce
1 can crushed pineapple
3/4 c. light corn syrup
3 T. sugar
dash of salt
1 T. grated orange rind, optional
Drain pineapple well; save syrup. Combine pineapple syrup, corn syrup, sugar, and salt in heavy saucepan; mix. Cook over medium heat until bubbly hot, sturring until sugar dissolves. Cook slowly until syrup thickens to consistency of thick syrup. 5-8 minutes, stirring often.
Stir in pineapple and rind. Serve hot. Yield: 1 1/4 c.