Warm Butterscotch

We promise these sauces will satisfy any sweet tooth out there! Try these on ice cream, pie, or any dessert you desire.

Ingredients

• 1/4 cup milk
• 1 cup packed brown sugar
• 3 tablespoons butter
• 2 tablespoons light corn syrup

Preparation

1. In a small saucepan, stir together the brown sugar, milk, corn syrup and butter.
2. Cook over low heat until smooth and butter is melted. DO NOT boil.

Salted Caramel

Ingredients

• 1 cup white sugar
• 5 tablespoons butter, cut into slices
• 1/2 cup heavy cream
• 1 tablespoon heavy whipping cream

Preparation

1. Place sugar in a heavy-bottomed saucepan set over medium-high heat.
2. Stir continuously until begins to melt.
3. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, roughly 10 minutes.
4. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, approximately 3 to 8 minutes.
5. Remove from heat and wait 30 seconds.
6. Whisk in butter until melted and combined.
7. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over.
8. Sprinkle in salt and stir to combine.
9. Transfer sauce to a jar and cool completely before refrigerating.

Delicious Strawberry Topping

Ingredients

• 1 pint fresh strawberries
• 1/3 cup white sugar
• 1 teaspoon vanilla

Preparation

1. Wash strawberries and remove stems; slice.
2. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally.
3. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup.
4. Cook until sauce thickens, about 15 minutes.
5. Remove from heat.
6. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping.
7. Store in refrigerator.

Blackberry & Brandy Sauce

Ingredients

• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch

Preparation

1. Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat.
2. Slowly bring to a simmer. Cook until the blackberries have softened, about 10 minutes.
3. Dissolve the cornstarch in the water, and stir into the simmering berries.
4. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, roughly 10 minutes.

Raspberry Sauce

Ingredients

• 1/4 cup white sugar
• 1 cup cold water
• 2 tablespoons cornstarch
• 2 tablespoons orange juice
• 1 pint fresh raspberries

Preparation

1. Combine the raspberries, sugar, and orange juice in a saucepan.
2. Whisk the cornstarch into cold water until smooth.
3. Add the mixture to the saucepan and bring to boil.
4. Simmer for about 5 minutes, stirring until the desired consistency is reached.
5. Puree the sauce and strain it through a fine sieve.
6. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.