Salted Caramel, Chocolate Fudge & Raspberry Sauces | Edible Gifts





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Published on Dec 1, 2014

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Learn how to make homemade salted caramel sauce, chocolate fudge & raspberry sauce!
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Chocolate Fudge Sauce
1 cup cream
½ cup brown sugar
1 tbsp butter
1¼ cup chocolate chips OR baking chocolate, chopped
1 tsp vanilla extract

In a small saucepan, gently heat cream over low heat.
Add brown sugar and butter and stir until dissolved.
Add chocolate chips and allow to melt for 1-2 minutes.
Add vanilla and stir thoroughly until all of the chocolate is melted and the sauce is smooth.
Pour sauce into a sanitized jar.
Store in the refrigerator for up to two weeks.
Reheat before serving.

Raspberry Sauce
1 pint raspberries
1/3 cup sugar
1 tbsp lemon juice
2 tsp cornstarch
¼ cup water

In a small saucepan, combine raspberries, sugar and lemon juice
over medium heat.
Cook for approximately 5 minutes or until raspberries have broken down.
In a measuring cup, mix cornstarch and water.
Pour cornstarch mixture into raspberry sauce while stirring.
Strain sauce with a fine mesh sieve to remove seeds.
Pour sauce into a sanitized jar.
Store in the refrigerator for up to two weeks.
Reheat before serving.

Salted Caramel Sauce
1 cup granulated sugar
¼ water
4 tbsp butter
½ cup cream
½ tsp salt
1 tsp vanilla extract

Pour sugar and water into a medium sauce over medium-high heat.
Do not stir.
Cook until the mixture begins to turn a light amber colour – about 8 minutes.
Remove pan from heat and add butter.
Once butter is melted, add cream, salt and vanilla extract while whisking.
**Mixture will bubble up when the cream is added so use extreme caution.
Pour sauce into a sanitized jar.
Store in the refrigerator for up to two weeks.
Reheat before serving.

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