Sweetened Condensed Milk Caramel Sauce
For safety reasons, heating the unopened can (an old cooking method) is NOT recommended.
1 (14 ounce) can sweetened condensed milk
Oven Method
Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.
Stovetop Method
Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.
Microwave Method
Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.
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Jamaican Hot Buttered Rum Sauce
1/2 cup granulated sugar
1/4 cup water
1/4 cup light corn syrup
3 tablespoons DARK rum
1/3 cup heavy cream
1/4 teaspoon grated nutmeg
1 tablespoon unsalted butter
Combine sugar, water and syrup in a saucepan and bring to a boil. Reduce heat and simmer until a caramel forms. Remove pan from heat and slowly add remaining ingredients. Stir well to incorporate. Return to heat, and cook until the mixture is completely melted and smooth, about 3 minutes.
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White Chocolate Sauce
Serve with fresh berries.
1 (6 ounce) white chocolate-flavored baking bar, chopped
1/4 cup plus 2 tablespoons whipping cream
2 tablespoons light corn syrup
1 1/2 teaspoons cr?me de cacao
1/2 teaspoon vanilla extract
Place chocolate in a small, heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and set aside.
Place whipping cream in a saucepan, and bring to a boil; add corn syrup, stirring until blended. Remove chocolate, stirring constantly, until smooth. Stir in cr?me de cacao and vanilla extract. Serve at room temperature.
Art enables us to find ourselves and lose ourselves at the same time. — Thomas Merton
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Tia Maria Chocolate Sauce
2 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1/4 cup Tia Maria
Put the chocolate in a small bowl.
In a small saucepan, bring the cream to a scald over medium heat. Pour half of the hot cream over the chocolate and gently stir to melt and blend. Add remaining cream and Tia Maria. Stir until smooth.
Serve slightly warm or at room temperature.
To reheat, set a container of the sauce in hot water and stir until warm.
Store for up to 2 weeks in the refrigerator.
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Milk Duds Hot Fudge Sauce
Posted by Sherri at recipegoldmine.com 7/20/01 7:22:42 pm
Melt a large box of Milk Duds (10 ounces) with 1/4 cup milk over low heat.
Don know about storage because we never have any left.
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Bitter Chocolate Sauce
1/4 pound semisweet chocolate, chopped
1 teaspoon granulated sugar
6 tablespoons milk
2 tablespoons whipping cream
1 1/2 tablespoons sweet butter
Melt chocolate in a bowl set over a pan of hot water. Put sugar, milk, cream and butter in a saucepan and stir to dissolve. Bring to a boil and stir it into the melted chocolate. Pour this mixture back into the pan and bring to a boil, stirring. Pour it back into the bowl and let cool, stirring occasionally.
Serves 4 to 6.
All proofs rest on premises. — Aristotle
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Mocha Satin Sauce
1/2 cup butter
1 cup granulated sugar
1 cup whipping cream
1/3 cup Hershey?s? Cocoa
4 teaspoons powdered instant coffee
1 teaspoon vanilla extract
In small saucepan over low heat melt butter. Stir in sugar, whipping cream and cocoa. Cook over medium heat, stirring frequently, until mixture begins to boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in instant coffee and vanilla extract. Serve warm or cool. Cover; refrigerate leftover sauce.
Makes about 2 cups.
To reheat, place sauce in small saucepan. Stir constantly over low heat until warm.
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Brown Sugar Rum Sauce
Serve over fresh pineapple, sliced pears, peaches, or any other fresh fruit. It has a creamy texture and a sweet taste.
2 eggs, separated
1/2 cup brown sugar, firmly packed
1 cup heavy cream
2 tablespoons rum
Freshly-grated nutmeg (to garnish)
Beat egg yolks until thick, then gradually beat in 1/4 cup of the brown sugar; set aside. Beat egg whites until soft peaks form, and gradually beat in remaining 1/4 cup brown sugar. Fold egg yolk mixture into meringue. Whip cream until stiff and stir in rum. Fold into egg mixture. Spoon into a sauceboat and garnish with grated nutmeg. Chill until ready to serve.
Its essential that a part of you not grow up. Childhood wonder gives us our spark and beauty. — Robin Quivers
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Peppermint Marshmallow Sauce
This is very good over ice cream.
2/3 cup light corn syrup
3 tablespoons butter or margarine
1 (7 ounce) jar Marshmallow Cr?me
1/2 cup half-and-half
1/2 cup crushed hard peppermint candy
In medium saucepan, cook corn syrup and butter over medium heat until mixture comes to a boil, stirring constantly. Cook 5 minutes, stirring constantly.
Cool for 5 minutes. Stir in Marshmallow Cr?me, blending well. Gradually add half-and-half, stirring until mixture is smooth. Fold in crushed candy. Serve warm or cool over ice cream. Store any remaining topping in refrigerator.
Yields 2 cups.
Nothing happens by itself… it all will come your way, once you understand that you have to make it come your way, by your own exertions. — Ben Stein
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