sweet sauces

 sweet sauces

🍫 Chocolate Sauce Recipe

Ingredients:

½ cup (100 g) sugar

½ cup (120 ml) water

¼ cup (25 g) unsweetened cocoa powder

½ cup (90 g) semi-sweet chocolate chips (or chopped chocolate)

1 tbsp butter (optional, for shine)

1 tsp vanilla extract

Pinch of salt

Instructions:

Whisk cocoa, sugar, and water:

In a small saucepan, whisk cocoa powder, sugar, and water until smooth (no lumps).

Simmer:

Place over medium heat and bring to a gentle simmer. Stir constantly for 2–3 minutes until it thickens slightly.

Add chocolate & butter:

Remove from heat and stir in chocolate chips (and butter, if using). Stir until melted and smooth.

Finish with vanilla and salt:

Add vanilla extract and a small pinch of salt to enhance the flavor.

Serve warm or store:

Use immediately for drizzling. Or cool and store in a jar in the fridge for up to 2 weeks. Reheat gently before serving.

🍮 Butterscotch Sauce Recipe

Ingredients:

½ cup (1 stick / 115 g) unsalted butter

1 cup (200 g) packed brown sugar (light or dark)

¾ cup (180 ml) heavy cream

1 tsp vanilla extract

Pinch of salt (or use flaky sea salt for topping)

Instructions:

Melt the butter:

In a medium saucepan over medium heat, melt the butter completely.

Add sugar and cream:

Whisk in the brown sugar and cream. Stir constantly as it begins to bubble.

Simmer:

Let it simmer gently for 4–5 minutes, stirring often, until smooth and slightly thickened.

(The sauce will thicken more as it cools.)

Finish with vanilla and salt:

Remove from heat, stir in vanilla extract and a pinch of salt.

Serve warm or store:

Drizzle warm over desserts 🍨

Store in a jar in the refrigerator for up to 2 weeks.

Reheat gently before using (microwave or stovetop).

🤍 Vanilla Sauce Recipe 

Ingredients:

1 cup (240 ml) milk

1 cup (240 ml) heavy cream (or use all milk for lighter sauce)

½ cup (100 g) sugar

4 large egg yolks

1½ tsp vanilla extract (or 1 vanilla bean, split and scraped)

Pinch of salt

Instructions:

Heat milk and cream:

In a saucepan, combine milk, cream, and half the sugar. Heat over medium until just hot (small bubbles around the edge). Do not boil.

Whisk yolks and sugar:

In a bowl, whisk egg yolks, remaining sugar, and salt until slightly pale.

Temper the eggs:

Slowly pour a little hot milk mixture into the yolks while whisking constantly. Then pour everything back into the saucepan.

Cook until thickened:

Stir gently over low heat until the sauce thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C).

Finish with vanilla:

Remove from heat and stir in vanilla extract (or strain out vanilla bean if used).

Cool or serve warm:

Serve warm over desserts. Or chill in the fridge for up to 4 days

☕️ Mocha Sauce Recipe

Ingredients:

½ cup (120 ml) heavy cream or milk

¼ cup (60 ml) brewed strong coffee or espresso

½ cup (100 g) sugar

¼ cup (25 g) unsweetened cocoa powder

2 oz (55 g) dark chocolate, chopped (optional for richness)

1 tbsp butter

1 tsp vanilla extract

Pinch of salt

Instructions:

Heat the base:

In a small saucepan, whisk together cream (or milk), coffee, sugar, and cocoa powder.

Simmer:

Place over medium heat and cook, stirring constantly, until sugar dissolves and mixture begins to bubble gently.

Add chocolate & butter:

Stir in chopped chocolate and butter until smooth and glossy.

Finish with vanilla & salt:

Remove from heat, add vanilla extract and a pinch of salt. Stir well.

Serve warm or cooled:

Drizzle over desserts or store in a jar in the fridge for up to 2 weeks. Reheat gently before using.

🤍 White Chocolate Sauce Recipe

Ingredients:

1 cup (170 g) white chocolate chips or chopped white chocolate

½ cup (120 ml) heavy cream (or milk for lighter texture)

1 tsp vanilla extract (optional)

Pinch of salt

Instructions:

Heat the cream:

In a small saucepan, warm the cream over low heat until just about to simmer — don’t boil.

Add the chocolate:

Remove from heat, add white chocolate pieces, and let sit 1 minute to soften.

Stir until smooth:

Whisk gently until the chocolate melts completely and the sauce is silky.

Add vanilla and salt:

Stir in vanilla extract and a pinch of salt to balance the sweetness.

Serve or store:

Serve warm over desserts. Or cool and store in a jar in the refrigerator for up to 1 week.

Reheat gently (microwave 10–15 seconds or warm water bath) before using.

🍁 Maple Caramel Sauce Recipe

Ingredients:

½ cup (1 stick / 115 g) unsalted butter

1 cup (200 g) brown sugar (light or dark)

½ cup (120 ml) pure maple syrup

½ cup (120 ml) heavy cream

1 tsp vanilla extract 

Pinch of salt

Instructions:

Melt the butter:

In a medium saucepan over medium heat, melt the butter completely.

Add sugar and maple syrup:

Stir in the brown sugar and maple syrup. Cook, whisking constantly, until the mixture is smooth and begins to bubble.

Simmer:

Let it simmer gently for 3–4 minutes until slightly thickened.

Add cream:

Slowly pour in the heavy cream, stirring constantly until smooth and glossy.

Finish with vanilla and salt:

Remove from heat, stir in vanilla extract and a pinch of salt.

Serve or store:

Serve warm over desserts, or cool and store in a jar in the fridge for up to 2 weeks. Reheat gently before using.

🍒 Cranberry Sauce Recipe

Ingredients:

12 oz (340 g) fresh or frozen cranberries

1 cup (200 g) sugar (adjust to taste)

1 cup (240 ml) water or orange juice

Zest of 1 orange (optional)

Pinch of salt

Instructions:

Combine ingredients:

In a medium saucepan, combine cranberries, sugar, and water (or orange juice).

Cook the cranberries:

Bring to a boil over medium heat, then reduce to a simmer. Cook for 10–12 minutes until cranberries burst and the sauce thickens slightly.

Add flavorings:

Stir in orange zest and a pinch of salt.

Cool and serve:

Let the sauce cool to room temperature; it will thicken further as it cools.

Serve alongside roasted meats, stuffing, or as a topping for desserts.

🍓 Strawberry Sauce Recipe

Ingredients:

2 cups fresh or frozen strawberries, hulled

½ cup (100 g) sugar (adjust to taste)

1 tbsp lemon juice

1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)

Instructions:

Prepare strawberries:

Chop strawberries if using large ones.

Cook strawberries:

In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries release their juices and soften (5–7 minutes).

Optional thickening:

If you want a thicker sauce, stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.

Blend or leave chunky:

Use a blender or immersion blender for a smooth sauce, or leave it chunky for texture.

Cool and serve:

Serve warm over desserts, or let cool and store in the fridge for up to 5 days.

#fblifestyle #homemade #dessertsauce