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. Enjoy!
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. Enjoy!
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. Enjoy!