Chocolate Sauce
Ingredients:
– ½ cup unsweetened cocoa powder
– 1 cup water
– 1 cup sugar
– Pinch of salt
– ½ tsp vanilla extract
Instructions:
Whisk cocoa, water, sugar, and salt in a saucepan over medium-low heat until smooth and slightly thickened (3 mins).
Remove from heat, stir in vanilla. Sauce will thicken as it cools.
Cool to room temp, then refrigerate in a covered jar.
Use on ice cream, in milk, or straight from the spoon.
Caramel Sauce
Ingredients:
– 1 cup sugar
– ¼ cup water
– 6 tbsp unsalted butter
– ½ cup heavy cream
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
Stir sugar and water in a heavy saucepan to form an even layer. Heat over medium until clear and bubbling (3–4 min).
Stop stirring, just swirl the pan and brush down sides if needed.
Cook until deep amber (8–12 min), then carefully whisk in butter. Remove from heat, slowly whisk in cream, then vanilla and salt.
Cool 10 min in pan, then transfer to a jar.
Refrigerate up to 3 weeks or freeze up to 2 months. Reheat gently to soften.
Use as a dip, drizzle, or chewy treat.
Strawberry Sauce
see continuation on next page
ADVERTISEMENT
