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18
SAUCES
CARAMEL SAUCE
While we love this sauce on our ice creams, it can also be used
as a dipping sauce for fruit and cake.
Makes about ¾ cup
¾ cup granulated sugar
½ teaspoon sea or kosher salt
¼ cup water (enough so that the consistency when mixed
with the sugar and salt is similar to wet sand)
1 tablespoon light corn syrup
¹∕
³
cup heavy cream
3 tablespoons unsalted butter, cut into ½-inch cubes
1. In a medium, heavy-bottomed saucepan, stir together the sugar,
salt, water and corn syrup. Be sure to clean the inside walls of
the pan if there is any sugar on the sides (a clean, wet pastry
brush works best). Set over medium-low heat, to keep the
mixture at a low simmer, and cook until the sugar mixture turns
a very light amber color (about 15 to 20 minutes). Keep a close
eye on the caramel sauce as it can burn easily.
2. Once the sugar mixture has a light amber color, take it off the
stove and slowly and carefully stir in the cream. After the cream
has been incorporated, slowly whisk in the butter, one piece at
a time, continually whisking to emulsify until all the butter has
been added. Use immediately, or keep warm over a pot of warm
water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g
• chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g
HOT FUDGE SAUCE
Makes about 2 cups
²∕
³
cup heavy cream
¹∕
³
cup light corn syrup
¹∕
³
cup packed light brown sugar
¼ cup cocoa powder, sifted
¼ teaspoon sea or kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate
1. In a heavy-bottomed saucepan, combine all ingredients except
for semi-sweet chocolate. Set over medium-low heat and bring
to a slight boil. Add chocolate and whisk to combine.
Nutritional information per serving (2 tablespoons):
Calories 133 (53% from fat) • carb. 15g • pro. 1g • fat 8g • sat. fat 5g
• chol. 18mg • sod. 15mg • calc. 11mg • fiber 1g