Yield: About 1 1/2 cups
Prep Time: 15 min
Cook Time: 10 min
2 cups granulated white sugar
1 cup evaporated milk
1 tablespoon salted butter
1 tablespoon finely grated lemon zest
1. Place sugar and milk in the top of a double boiler. Simmer until sugar is dissolved and mixture is well blended and creamy. Stir in butter and zest.
2. Pour over fresh baked gingerbread while still warm.
*This will keep several weeks in the refrigerator.