dessert sauce

This decadent homemade hot fudge sauce is thick, gooey and chocolatey.

Hot Fudge Sauce

chocolate chips

(14 oz) sweetened condensed milk

unsalted butter

In a heavy saucepan, add all ingredients and...

In a heavy saucepan, add all ingredients and stir.

Heat oven medium heat stirring constantly until chocolate...

Heat oven medium heat stirring constantly until chocolate is melted and the sauce is smooth.

Remove from heat, stir and let cool slightly.

Add to jar or container with lid.

Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like

Simple chocolate sauce

dark chocolate (use at least 70% cocoa solids)

butter

milliliters double cream

tbsp caster sugar

tbsp Disaronno liqueur (optional)

Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).

Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!

A sublime, rich, chewy old-fashioned hot fudge sauce. Warmed it melts onto your ice cream, cooling into a thick, chewy fudge.

Old Fashioned Hot Fudge Sauce

oz unsweetened chocolate (finely chopped)

corn syrup (I used organic corn syrup)

heavy cream

sugar (I used all natural cane sugar)

vanilla extract

salt

Melt butter, chocolate and corn syrup

In a heavy-bottomed saucepan, melt the butter, chocolate and corn syrup. Stir over medium-low heat until chocolate, butter and corn syrup are combined and smooth.

Add cream and sugar

Add cream, then pour the sugar in the middle of the pan trying to avoid the sides. Stir carefully, trying to keep the sugar from the edges of the pan. Stir until the sugar is dissolved.

Bring mixture to a boil

Once the sugar is dissolved, give it a final stir and then stop stirring and increase the heat to medium. Bring the mixture to a boil | DO NOT STIR!

Remove from heat add vanilla and salt. Serve

Allow to boil for about 7-8 minutes until thick and smooth. Remove from heart and stir in the vanilla and the salt. Serve warm over ice cream. If saving, allow to cool completely before jarring and refrigerating. Rewarm in microwave safe jar in 30 second increments or set in pan of hot (not boiling) water until warmed through.

This 4-ingredient caramel sauce consists of half &amp; half, butter, brown sugar, and vanilla. Such a great dessert sauce for ice cream, cakes, and fruit salad!

Easy Microwave Light Caramel Sauce

brown sugar

half & half

vanilla

In a glass bowl or measuring cup, melt the butter in the microwave.

When melted, whisk in the sugar and half &amp; half and microwave for 2 minutes.

Add the vanilla and whisk the caramel together again, then microwave for an additional 2 minutes.

Allow to cool, then transfer to a sealable glass jar to store it.

How to make caramel sauce with just 4 ingredients. This quick, easy, homemade caramel sauce requires no thermometer and is perfect for adding to breakfasts, desserts, and drinks! 

How To Make Creamy Homemade Caramel Sauce

sugar (white granulated)

water

heavy cream (double cream)

Lemon (generous squeeze)

salt (more

Add the sugar, water, and lemon to your high-sided saucepan and heat over medium-high, bringing to a boil. Don't stir the mixture at all - swirl the pan lightly rather than stirring.

Once the mixture begins to boil, the sugar will eventually begin to caramelize and turn golden in color. The longer you heat it, the more the color will deepen from a honey yellow to an amber, then a deep amber.The caramel will turn from deep amber to burnt in seconds, so be careful not to leave it for too long. I like to move to the next step when my mixture is a medium amber color.

Step 1: Melt &amp; Caramelize the sugar

As soon as the mixture becomes a medium amber color (look at my photo for reference), carefully pour in the cream and add the salt. At this point, you can stir the mixture with a heat-proof silicone spatula or wooden spoon. Mix until it is thoroughly combined and into a smooth caramel sauce.

Step 2: Add the cream

If it&#039;s too thick, you can add a little extra cream. If it&#039;s too thin, then you can continue to reduce the caramel.Note that the caramel will be more liquidy while it&#039;s still hot and will thicken up as it cools, and thicken even more when refrigerated.

At this point, switch off the heat and add any extra flavorings, stirring them in well to combine fully.To taste the caramel and adjust any flavorings, add a little of the caramel to a cold saucer/plate and cool for 30-60 seconds, then taste.

If you want to use the sauce immediately while warm, allow it to cool slightly, then serve. To save for later, allow the homemade caramel sauce to cool completely before transferring to a glass jar.

Step 3: Reduce further &amp; add any flavoring

Store your homemade caramel sauce in a covered jar in the refrigerator for between 2-3 weeks.You can also freeze the caramel sauce in a freezer-safe container for up to three months.It will thicken up as it chills. If you want it thinner, then reheat it lightly in the microwave (15-20 seconds to thin, 40-45 for a heated sauce) or over the stove, stirring frequently. If it’s still too thick, then add in an extra splash of cream and stir well.once reheated, use the caramel immediately. Don&#039;t return any of it back to the glass jar!

How To Store

https://content.jwplatform.com/videos/mYhx0Cjd.mp4

An easy tutorial on how to make caramel sauce with just 5 ingredients. This quick, easy, homemade caramel sauce requires no thermometer and is perfect for adding to breakfasts, desserts, and drinks!

How To Make Homemade Caramel Sauce (+ Tips and Flavor Options)

Tangy and sweet! Serve over ice cream, cake, bread pudding or pancakes.

Lemon Sauce

sugar

cornstarch

lemon

lemon juice

tbsp butter

Add sugar and cornstarch to a saucepan over medium heat. Gradually add water and stir to combine. Cook until mixture starts to boil and then boil for 1 minute, stirring constantly. Remove from heat.

Stir in lemon zest, lemon juice and butter. Let cool 30 minutes before serving. Serve warm.

Our classic hot fudge sauce has a gooey consistency and a glossy texture. It&#39;s perfect melting into ice cream, drizzled over brownies, or as a dip for fruit.



Classic Hot Fudge Sauce Recipe

cocoa powder

½ cup (1 stick) unsalted butter

Kahlua

Combine the cocoa powder, sugars, and salt in a heavy saucepan.

Over medium heat, add the cream, butter, and Kahlua.

Bring the mixture to a boil, stirring constantly.

Reduce the heat to low and simmer for 1 minute, continuing to stir.

Turn off the heat and carefully stir in the vanilla extract.

Cool the sauce slightly, then serve warm or room temperature over ice cream, in a parfait, or use as a dip for berries.

https://www.youtube.com/watch?v=cuyEKTkrqKA

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Top 7 dessert sauce recipes from across the web

The most viewed dessert sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Fudge Sauce

Simple chocolate sauce

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Easy Microwave Light Caramel Sauce

How To Make Creamy Homemade Caramel...

Lemon Sauce

Classic Hot Fudge Sauce Recipe

The most viewed dessert sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine