18
SAUCES
CARAMEL SAUCE
While we love this sauce on our ice creams, it can also be us ed
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 w hen mixed
with the sugar and sa lt 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 o f
the pan if there is any sugar on the sides (a clean, wet pastr y
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 cr eam
has been incorporated, slowly whisk in the but ter, one piece at
a time, continually whisking to emulsify until all the b utter has
been added. Use immediately, or keep warm over a pot of warm
water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fa t) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g
• chol. 33mg • sod. 184mg • calc. 9mg • fi ber 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 suga r
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 ingredie nts except
for semi-sweet chocolate. Set over medium-low heat an d bring
to a slight boil. Add chocolate and whisk to combine.
Nutritional information per serving (2 tablespoons):
Calories 133 (53% from f at) • carb. 15g • pro. 1g • fat 8g • sat. fa t 5g
• chol. 18mg • sod. 15mg • ca lc. 11mg • fiber 1g