Sauces

Online Cooking
Chocolate-Hazelnut Spread
Clotted Cream
Creme Fraiche
Hot Fudge

Strawberry Jam

Hot Fudge SauceHeat: 2/3 C Sugar, 1/2 C Corn Syrup, 1/4 C Heavy Cream, 2 T Water
Boil 2 minutes and then reduce heat Whisk in: 6oz Unsweet Chocolate
Boil, whisking for 30 second.
Remove heat and add: 2 T espresso or vanilla. Salt.
Sauce will harden over ice cream

Hot Fudge Sauce
1 1/2 C sugar, 1/2 C brown sugar,
3/4 C cocoa, 1/4 C flour, 1/2 t salt,
1 can (14 ounces) evaporated milk,
1 C water, 2 T butter, 2 t vanilla
Combine sugar, cocoa, flour, and salt in saucepan. Add milk, water, and butter. Cook over medium heat, stirring constantly, until boiling. Cook 5 minutes longer. Remove hot fudge sauce from heat, cool, then stir in vanilla.

Hot Fudge Peanut Butter SauceHeat: 1/2 C Heavy Cream and 3 T Butter
Add: 1/3 C Sugar and 1/3 C Brown Sugar
Reduce heat and whisk: 1/2 C Cocoa Powder and 1/4 C Peanut Butter
Salt

Vanilla Sauce
1 C water, 1/2 C sugar, 1T cornstarch, 2 T butter, 2 t vanilla, pinch salt
Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted.

Blueberry Sauce10-oz. package of frozen blueberries defrosted, 2 T lemon juice, 1 to 2 T sugar, 1 T cornstarch, 2 T water
Puree blueberries, lemon juice, and sugar in a blender. Heat to boiling.
Mix cornstarch and water. Add to blueberry mixture and stir until thick and bubbly. Remove from heat. Makes about one cup.

Spiced Apple
1 C applesauce, 1 C apple jelly, 1/2 t cinnamon, dash salt, dash cloves.
In a small saucepan, combine all ingredients. Cook and stir until jelly melts and syrup is hot. Makes 2 cups of syrup for pancakes or waffles.

Lemon Sauce
1 egg, beaten, 1 C sugar, juice of 2 lemons,( about 4 to 6 tablespoons), grated lemon zest of 1 lemon, 1 T butter
In a saucepan, combine egg, sugar, lemon juice and lemon zest; cook over low heat until thickened, stirring constantly. Add butter; stir until butter is melted. Serve over gingerbread, pound cake, or bread pudding. Makes about 1 1/2 cups of lemon sauce.

Butterscotch Sauce
1 C light brown sugar, 2/3 C light corn syrup, 1/4 C butter, 2/3 C evaporated milk,
1/8 t baking soda, 1 t vanilla
In a medium saucepan combine sugar, syrup, and butter. Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute. Remove from heat and let stand for 5 minutes. In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce. Pour into jars, cover, and refrigerate. Place jar in a pan of warm water to reheat.Makes 2 cups of butterscotch sauce.

Butter Rum
1 C light brown sugar, 3 T flour, 1/4 t salt, 1/2 C water, 2 T butter, 2 t rum flavoring,
1/2 cup toasted pecans*
In a heavy saucepan, combine brown sugar, flour, and salt; add water. Cook over low heat, stirring constantly, until smooth and thick. Add butter and flavoring. Cool. Stir in toasted pecans. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Whiskey Sauce
4 T butter softened, 1/2 C sugar, 1 egg beaten, 2+ T whiskey, Bourbon, or brandy
Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, Bourbon, or brandy. Spoon warm sauce over pudding and serve.

Butterscotch Ice Cream Sauce,
1 C packed brown sugar, 1/4 C whipping cream, 3 T butter, 2 T light corn syrup
In a heavy saucepan, combine all ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes.

Praline syrup
2 C dark corn syrup, 1/3 C dark brown sugar, 1/2 C water, 1 C coarsely chopped pecans, 1 t vanilla
Combine syrup, sugar, and water in a medium saucepan over medium heat. Bring to a boil for 1 minute. Remove from heat; stir in chopped pecans and vanilla.

Coffee Fudge Sauce
1/2 C heavy cream, 2 T instant coffee granules or powder, 1 C marshmallow creme, 2/3 C semisweet chocolate chips 1 t vanilla
Heat cream and instant coffee granules in medium saucepan over low heat until coffee is dissolved. Stir in marshmallow creme and chocolate chips.
Continue heating over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in vanilla, mixing well. Serve over ice cream, brownie sundaes or add to milk shakes. Makes 2 cups.

Chocolate Mint Sauce
2 squares unsweetened chocolate, 1 can (15 ounces) sweetened condensed milk, 1/8 t salt,
1/2 to 3/4 C hot water, 2 to 3 drops oil of peppermint
Melt chocolate in top of double boiler over boiling water. Add sweetened condensed milk and stir over boiling water for about 5 minutes, or until thick. Remove from heat. Add salt, oil of peppermint, and 1/2 to 3/4 cup hot water, depending on how thick you would like the sauce. Makes about 2 cups of chocolate mint sauce.

Dulce de Leche - Sweet Milk Sauce
14 oz can of condensed milk, 12 oz can of evaporated milk, 1/2 t baking soda, 1/8 t salt, 1T corn syrup, 1 t vanilla Place the evaporated milk and the condensed milk in a heavy saucepan. Add the baking soda, and salt. Cook and stir constantly over medium low heat (adjust heat so that the mixture stays just barely at a simmer).
Cook and stir until the mixture is very thick, about 30 to 45 minutes. (To test: Lift the spoon out of the pot and drizzle some of the caramel over the surface. If it forms a ribbon that does not disappear after 10 seconds or so, it is ready. Also check by dragging the spoon along the bottom of the pot. You should be able to see the bottom of the pot for a few seconds before the thickened mixture closes in on itself and covers the bottom.)
Remove from heat and let cool for 5 minutes. Stir in the vanilla and corn syrup. Let cool completely. Store, covered, in refrigerator.

Butterscotch Rum Sauce
1 C firmly packed light brown sugar, 1/4 C light corn syrup, 1/4 C butter, Pinch of salt, 1/2 C heavy cream, 1 1/2 t vanilla, 1/4 t fresh lemon juice, 1 1/2 T dark rum, 1/2 cup coarsely chopped pecans, toasted.
In a small heavy saucepan combine brown sugar, corn syrup, butter and salt. Cook mixture over medium heat, stirring, until the sugar is dissolved. Simmer without stirring for 12 minutes. Remove pan from heat and stir in cream, vanilla, lemon juice, rum, and pecans. Serve sauce warm or at room temperature. Sauce keeps for up to 2 months, refrigerated.

Strawberry Sauce
1 pint strawberries, cleaned and stemmed, 1/3 C white sugar, 1 t vanilla Cut about 1/3 of the strawberries in half.
In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.

Raspberry Sauce
1 pint fresh raspberries, 1/4 C sugar, 2 T orange juice, 2 T cornstarch, 1 C cold water Combine the raspberries, sugar, and orange juice in a saucepan.
Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Toffee Rum Sauce
Boil till thick (3 min)
3/4 C + 2 T brown sugar, 6 T heavy cream, 1 stick butter. Add vanilla and 3 T Rum.
Will keep for a week. Reheat over low heat