Ingredients

Instructions

Caramel Sauce

Use this caramel sauce to top bread pudding or ice cream. Scroll down to see more dessert sauce recipes.

Ingredients:
1 1/2 cups brown sugar, packed
4 tablespoons flour
1 cup boiling water
dash salt
2 tablespoons butter
2 tablespoons cream
vanilla, to taste

Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla to taste.

Hot Fudge Sauce

1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
3/4 cup cocoa
1/4 cup all-purpose flour
1/2 teaspoon salt
1 can (14 ounces) evaporated milk
1 cup water
2 tablespoons butter
2 teaspoons vanilla

Preparation:
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.

Chocolate Sauce

1 cup semisweet chocolate chips
3/4 cup whipping cream
1 teaspoon vanilla

Preparation:
In a small saucepan over low heat, heat chocolate chips and whipping cream, stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in vanilla.
Serve over dessert or ice cream.
Makes about 1 1/4 cups.

Strawberry Sauce

1 package (16 ounces) frozen strawberries, thawed (the kind with juice)
2 teaspoons cornstarch

Preparation:
In a medium saucepan, combine juice from strawberries and cornstarch. Cook over, medium heat, stirring constantly, until mixture thickens. Cook 2 minutes longer. Add strawberries and heat to serving temperature. Do not overcook the strawberries.
Serve as a dessert sauce for pound cake, bread pudding, pancakes, angel food cake or ice cream

Butterscotch Sauce

3/4 cup light brown sugar, packed
1/2 cup light corn syrup
2 tablespoons butter
1/2 cup whipping cream
1 teaspoon vanilla

Preparation:
Combine brown sugar, corn syrup, and margarine in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute; remove from heat. Stir in cream and vanilla immediately. Cool; store in the refrigerator. Stir before serving over ice cream, puddings, or desserts.
Makes about 1 1/2 cups of butterscotch sauce.
This could be made up and given as gifts in hot

MY NOTES

Sterile half-pint jars, with instructions to keep refrigerated and use within 2 weeks

jan's ice cream