Dessert Sauces

CARAMEL SAUCE

1 cup sugar

1/4 cup water

1/4 tsp salt

1/2 cup heavy cream

2 TBS butter

1/2 tsp vanilla

In a small pan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color, about 10 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat. Stir in heavy cream; add butter and stir until combined. Let cool to room temperature; stir in vanilla.

Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

CHOCOLATE GANACHE

2 cups semisweet chocolate chips

2 cups heavy cream

Bring cream to a boil over medium heat. Pour directly over chocolate. Allow to sit 10 minutes. Use a rubber spatula and gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on room temperature.

Chocolate can be stored in refrigerator for up to 2 weeks. Reheat gently; serve hot or at room temperature.

RASPBERRY SAUCE

2 c Frozen Raspberries

1/2 c Sugar

dash Salt

Put raspberries, sugar, and salt in heavy pot. Bring to a boil. Reduce heat to medium and cook 15 minutes or until berries are broken up. Taste and add more sugar if desired. Put through a strainer while hot. Push sauce through, leaving behind seeds. Cool. Pour into squeeze bottle.

Refrigerate up to 2 weeks.

For Butterscotch sauce se: Butterscotch Pecan Cake