Hot Bittersweet Sauce

1/2 cup butter
3 squares unsweetened chocolate (3 oz.), shaved fine
1/2 cup cocoa
1 1/2 cups sugar
1/2 cup cream
1/4 tsp salt
2 tsp vanilla

Melt butter and unsweetened chocolate in a saucepan, stirring over low heat until smooth. Stir in cocoa, sugar, cream and salt. Slowly bring to just a boil. Do not stir. Then remove from heat. Blend in vanilla.

Serve warm over vanilla or mint ice cream. This sauce can be stored in a refrigerator. Heat over hot water before serving.

Yields about 3 cups.
Serves 30

Hot Buttered Rum Sauce

1 cup firmly packed brown sugar
1/2 cup butter
1/8 teaspoon salt
14 ounces sweetened condensed milk
1/4 cup dark rum (not light)
2 teaspoons vanilla

In medium saucepan, combine brown sugar, butter, salt and sweetened condensed milk.

Bring to a boil over medium heat, stirring constantly to prevent scorching. Cook until sugar is dissolved. Remove from heat.

Stir in rum and vanilla. Pour into two 10 oz. decorative glass jars and cover.

Store in refrigerator. Serve warm. Makes 2 1/2 cups.

Hot Fudge

1 can Evaporated Milk
2 cups Sugar
4 ozs Unsweetened Chocolate
1/2 cup Butter
1 tsp Vanilla
1/2 tsp Salt

Heat milk and sugar to rolling boil, stirring constantly. Boil and stir 1 1/2 min. Add Chocolate; stir until melted. Beat over heat until smooth. Remove form heat; stir in butter, vanilla and salt.
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Serves 10

Irish Coffee Sauce

1 cup granulated sugar
7 tablespoons water
1 cup freshly-made strong coffee
2 tablespoons Irish whiskey or bourbon

Put sugar and water in a medium saucepan and bring to a boil over medium heat. Simmer, stirring until the mixture begins to turn a caramel color, about 10 minutes. Toward the end of the cooking, the mixture will become very foamy as it starts to darken.

Stir constantly at this point and, just as it becomes a medium caramel color, turn off the heat but continue to stir. It will become darker off the heat.

Add coffee, being careful since the mixture tends to spatter when the coffee first makes contact. Mix well and let cool. Stir in the whiskey and refrigerate.

Makes about 2 1/4 cups.

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.

Magic Shell Ice Cream Topping

1 (6 ounce) package chocolate chips
1/4 cup (1/2 stick) butter or margarine
1/4 cup vegetable oil

Melt chocolate chips and butter in a double boiler. Add oil and mix in well. When spooned over ice cream, it will create a hard chocolate shell.

Nutella Chocolate Sauce

1 C. Nutella
1 to 2 T. heavy cream.

Heat both ingredients over low heat, adding more cream as needed until the consistency of heavy cream.

Peanut Butter Dessert Sauce

1 cup peanut butter chips
1/3 cup milk
1/4 cup whipping cream
1/4 teaspoon vanilla

In small saucepan place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat.

Stir in vanilla extract. Serve warm. Cover; refrigerate leftover sauce.

Makes about 1 cup

To reheat, place sauce in a small saucepan. Stir constantly over low heat until warm. Add additional milk or whipping cream for desired consistency.

Praline Dessert Sauce

1 cup firmly packed dark brown sugar
1/2 cup chopped pecans
3 tablespoons boiling water
2 teaspoons butter

Combine sugar, nuts, boiling water and butter in small saucepan and bring to a rolling boil. Remove from heat and cool. Cover and refrigerate.

Schrafft's Authentic Caramel Sauce

1 1/2 cups ice water (if no candy thermometer)
2/3 cup sugar
2/3 cup packed dark brown sugar
1/8 teaspoon salt
1/2 cup light corn syrup
1/3 cup hot water
1/2 cup + 1/3 c. heavy cream
1/2 teaspoon vanilla

If you don't have a candy thermometer, put the ice water somewhere you'll be able to grab it easily; you'll use it to test the consistency of the sugar syrup. Butter the bottom and sides of a heavy medium saucepan. Put the sugars and salt in the saucepan. Scrape the corn syrup into the pan; rinse out the measuring cup with the hot water and add it to the pan. Over medium-low heat, stirring constantly, bring the mixture to a boil.

As soon as it boils, turn up the heat to medium-high, and cover the saucepan tightly. Boil the mixture for 3 minutes and allow steam to condense on the sides of the pan and wash down any sugar crystals it finds there. Uncover the pan. Stirring often, cook the syrup until it reaches a temperature of 290ºF on a candy thermometer, up to 30 minutes. If you don't have one, drop a little dollop of the syrup into the ice water; at 290ºF it should separate into hard, brittle threads. Take off the heat and cool for 3-4 minutes.

Gradually, in a thin, steady stream, add the 1/2 cup of heavy cream to the syrup. If the syrup mixture stiffens, don't worry. As you heat it with the cream, it will dissolve. Return the saucepan to the heat. Cook the syrup to a temperature of 250ºF; a little syrup dropped into the ice water will form a ball that is firm but moldable with the fingers, and will stick to the teeth if you bite it. (Be sure the ball has cooled before you try this.)

Once again, take the pan off the heat and cool it for several minutes. Stir in the remaining 1/3 cup of cream. Stirring constantly, bring the sauce to a rolling boil without covering the pan. Take the pan off the heat the instant it reaches a full boil. Cool for 1 minute, then stir in the vanilla. As the sauce cools, stir it from time to time so it won't get lumpy. the sauce is best served lukewarm. Store it in the refrigerator in a covered jar, and reheat it by heating the opened jar in enough boiling water to come halfway up its sides.

Makes about 1 1/2 cups.

Triple Treat Sauce

12 ounces chocolate chips
11 ounces butterscotch chips
1 cup creamy peanut butter
12 ounces evaporated milk
1/2 cup coarse chopped dry roasted peanuts

Microwave chocolate morsels, butterscotch morsels and peanut butter in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Whisk in evaporated milk.

Stir in nuts.

Serve warm over ice cream or cake. Store remaining sauce tightly covered in refrigerator.

Makes 4 1/2 cups.

Ultimate Raspberry Chocolate Sauce

12 ounces frozen raspberries (individually quick-frozen), defrosted
3/4 cup Dutch-process cocoa
3/4 cup heavy cream
4 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1/3 cup light corn syrup

Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside.

In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often.

Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container.

Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly.

Makes 2 1/2 cups.

Vanilla Custard Sauce

1 1/2 cups whipping cream
1 vanilla bean, split lengthwise
4 egg yolks
1/4 cup sugar

Place cream in a heavy saucepan over medium heat. Scrape in the seeds from the vanilla bean; add pod. Bring to simmer. Remove from heat. Cover and let stand 1 hour to let flavors marry.

Whisk yolks and sugar in medium bowl to blend. Bring cream mixture to simmer over medium-low heat. Gradually whisk hot cream into yolks.

Return mixture to saucepan and stir until the custard thickens and coats spoon (about 4 minutes). Do not boil. Strain into bowl. Cover and chill.

Makes 1 cup.

White Chocolate Sauce

1 1/2 cups heavy cream
4 ounces white chocolate, chopped

In a saucepan heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted.

Gently simmer sauce 20 minutes. Cool to room temperature.

Yield: about 1 cup.