Friday, October 31, 2014

Sauces, Carmel, Chocolate, Fudge

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.

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