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Hot Fudge
This sauce stays gooey on ice cream. It can be made ahead of time and warmed before serving.
1 cup heavy cream
1/3 cup light corn syrup, plus more to adjust consistency
12 ounces dark chocolate finely chopped
Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Wisk until the chocolate is melted, and serve.
Strawberry Sauce
this sauce is just to easy. A must try when strawberries are in season
1/2 cup sugar
1 pint strawberries, stems and leaves removed
Place sugar and 1/4 cup water in a saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved. Allow the syrup to cool completely. Place half the strawberries in the jar of a blender, add the cooled syrup. Puree until smooth, pass through a fine sieve. Chop remaining berries; stir into
strawberry puree, serve. Keeps well in frig for up to 3 days.
Butterscotch Sauce
For the perfect consistency-thick but pourable, serve this sauce slightly warm.
1 stick real butter
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream
Melt butter in a large saucepan. Add sugars and corn syrup. Bring to a boil; Cook for about 2 minutes. Remove from heat, slowly stir in heavy cream. Wisk until well blended. Allow to cool slightly and serve. Can be refrigerated up to a week ,and warm before serving.
This sauce stays gooey on ice cream. It can be made ahead of time and warmed before serving.
1 cup heavy cream
1/3 cup light corn syrup, plus more to adjust consistency
12 ounces dark chocolate finely chopped
Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Wisk until the chocolate is melted, and serve.
Strawberry Sauce
this sauce is just to easy. A must try when strawberries are in season
1/2 cup sugar
1 pint strawberries, stems and leaves removed
Place sugar and 1/4 cup water in a saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved. Allow the syrup to cool completely. Place half the strawberries in the jar of a blender, add the cooled syrup. Puree until smooth, pass through a fine sieve. Chop remaining berries; stir into
strawberry puree, serve. Keeps well in frig for up to 3 days.
Butterscotch Sauce
For the perfect consistency-thick but pourable, serve this sauce slightly warm.
1 stick real butter
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream
Melt butter in a large saucepan. Add sugars and corn syrup. Bring to a boil; Cook for about 2 minutes. Remove from heat, slowly stir in heavy cream. Wisk until well blended. Allow to cool slightly and serve. Can be refrigerated up to a week ,and warm before serving.
