Chocolate Sauce
Ingredients:
– ½ cup unsweetened cocoa powder
– 1 cup water
– 1 cup sugar
– Pinch of salt
– ½ tsp vanilla extract
Instructions:
Whisk cocoa, water, sugar, and salt in a saucepan over medium-low heat until smooth and slightly thickened (3 mins).
Remove from heat, stir in vanilla. Sauce will thicken as it cools.
Cool to room temp, then refrigerate in a covered jar.
Use on ice cream, in milk, or straight from the spoon.
Caramel Sauce
Ingredients:
– 1 cup sugar
– ¼ cup water
– 6 tbsp unsalted butter
– ½ cup heavy cream
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
Stir sugar and water in a heavy saucepan to form an even layer. Heat over medium until clear and bubbling (3–4 min).
Stop stirring, just swirl the pan and brush down sides if needed.
Cook until deep amber (8–12 min), then carefully whisk in butter. Remove from heat, slowly whisk in cream, then vanilla and salt.
Cool 10 min in pan, then transfer to a jar.
Refrigerate up to 3 weeks or freeze up to 2 months. Reheat gently to soften.
Use as a dip, drizzle, or chewy treat.
Strawberry Sauce
see continuation on next page
Strawberry Sauce
Ingredients:
– 3 cups diced strawberries
– 1 cup sugar
– 2 tbsp lemon juice
– ¼ tsp vanilla extract
Instructions:
Simmer all ingredients in a saucepan until berries soften and syrup reduces by ⅓ to ½ (about 15 min).
For thinner sauce, whisk in water as needed.
Strain for a smooth syrup or leave chunky.
Store in the fridge.
Serve over pancakes, yogurt, milk, or sandwiches.
Vanilla Sauce
Ingredients:
– 1 cup milk
– 3 egg yolks
– ¼ cup sugar
– 1 tsp vanilla extract
Instructions:
Heat milk until steaming. Whisk yolks and sugar until pale.
Temper yolks with warm milk, then return all to saucepan.
Stir over low heat until thick enough to coat a spoon (170–175°F).
Remove from heat, stir in vanilla. Strain for smoothness.
Serve warm or chilled. Thickens slightly as it cools.
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