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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 salt
¼
cup water (enough so that the consis-
tency 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 and cook until the sugar mixture
turns a very light amber color (about 10 to 15
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
Chocolate Sauce
So much better homemade – you will be
amazed by how easy it is to make.
Makes about 1 cup
1 cup semisweet chocolate (about 6
ounces), chopped
¾ cup heavy cream
1½ tablespoons light corn syrup
½ teaspoon pure vanilla extract
Pinch sea salt
Pinch ground cinnamon
1. Put the chocolate into a mixing bowl; reserve.
2. In a small, heavy-bottomed saucepan,
combine the cream, corn syrup, vanilla
extract, salt and cinnamon. Set over low heat
and bring to a strong simmer. Immediately
pour over the reserved chocolate and let sit
for 5 minutes before whisking to combine.
Use immediately, or keep warm over a pot of
warm water.
Nutritional information per serving (2 tablespoons):
Calories 229 (61% from fat) • carb. 21g • pro. 2g
• fat 16g • sat. fat 10g • chol. 31mg • sod. 27mg
• calc. 25mg • fiber 2g
Raspberry Sauce
This works well with more than just frozen
desserts. Serve over pancakes or crêpes for your
loved ones.
Makes about 1 cup
1 12-ounce bag frozen raspberries,
thawed (about 2½ cups)
2 to 3 tablespoons granulated sugar
(depending on sweetness preference)
Pinch sea salt
Pinch orange zest
1. Put the raspberries into the bowl of a food
processor fitted with the metal chopping
blade; process for 15 seconds. Add remaining
ingredients and process for an additional 45
seconds.
2. Strain through a fine mesh strainer and
discard the seeds. Taste and adjust sugar
amount to personal preference.
Nutritional information per serving (2 tablespoons):
Calories 36 (0% from fat) • carb. 9g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 17mg
• calc. 7mg • fiber 2g
icm100t_19ce059978_ib_final.indd 18 7/11/19 10:51 AM
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