1 cup white sugar
1 tablespoon distilled white vinegar
1 tablespoon distilled white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup water
1/2 cup milk
1 (12 fluid ounce) can evaporated milk
1/2 cup fresh lemon juice
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup light corn syrup
1/2 cup water
2 teaspoons lemon juice
1/2 teaspoon salt
2 teaspoons lemon juice
In a medium bowl, combine sugar, vinegar, white vinegar, lemon juice, salt, nutmeg, cinnamon, cloves, nutmeg, cinnamon, cloves and nutmeg. Beat until smooth. Stir in milk and lemon juice.
Heat butter and 1/4 cup sugar in a medium saucepan over medium heat. Saute until the sugar is dissolved. Stir in corn syrup and 2 teaspoons lemon juice. Bring to a boil. Reduce heat to low and simmer for 2 minutes.
Add water to the saucepan and bring to a boil. Stir in corn syrup and 2 teaspoons lemon juice. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Add more milk or sugar, if necessary, to achieve desired consistency. Serve hot.
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