No Fail Caramel Sauce
2 cups light brown sugar, packed
6 tablespoons unsalted butter
2 cups heavy cream
2 tablespoons vanilla
Combine ingredients in a medium saucepan over medium heat whisking occasionally. Cook for about 5 minutes, remove from heat and add vanilla. Whisk to combine and return to heat for another minute until thickened.
Serve and enjoy! You can also store in the refrigerator in a resealable container.
Homemade Chocolate Syrup
makes about 2 1/2 cups
¾ cup light brown sugar
¾ cup granulated sugar
1 cup Hershey’s unsweetened cocoa powder (in the baking aisle)
1 cup cold water
¼ teaspoon kosher salt
1 tablespoon vanilla extract
In a cold medium saucepan whisk together salt, sugars and cocoa until they are combined and there are no lumps. Add water and whisk to combine. Turn heat to medium and bring a boil, whisking frequently.
Reduce the heat to medium-low whisking occasionally. Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in vanilla. Pour into a mason jar and allow to come to room temperature. Cover and refrigerate.
Homemade Double Chocolate Hot Fudge Sauce
½ cup granulated sugar
1 ½ cups heavy cream
2 tablespoons light corn syrup (or brown rice syrup)
8 ounces milk chocolate chips (or your favorite flavor)
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Add all ingredients (except vanilla) to a medium pot over medium heat. Whisk to combine. Bring to a low boil (bubble) until hot fudge thickens enough to look like fudge, whisking constantly. About 5 minutes.
Remove from heat, add vanilla. Whisk to combine. Allow to cool and transfer to a resealable glass jar or serve right away. Keep refrigerated and reheat as necessary.