Marshmallow Fudge Topping



1 cup packed brown sugar

1/4 cup baking cocoa

1/2 cup milk

1 cup miniature marshmallows

1 TB butter

1 tsp. vanilla extract

Ice cream



In a saucepan, combine brown sugar, cocoa and milk until smooth. Bring to a

boil; cook

and stir for 4 to 5 minutes or until sugar is dissolved.



Remove from heat; stir in marshmallows, butter and vanilla until marshmallows

are melted.



Serve warm over ice cream.



Yield: 1-1/2 cups.

Strawberry Sauce



This sauce can be used to spoon over yogurt with fresh

strawberries, ice cream, pound cake or your favorite

dessert. Great as topping for pancakes and waffles

too.



2/3 cup sugar

1 pint strawberries, washed and hulled

1/3 cup water

1 tablespoon lemon juice



Place sugar and 1/3 cup water in a small saucepan,

stir and bring to a boil. Simmer until the sugar is

completely dissolved.

Allow the syrup to cool completely. Hasten cooling by

setting pan in a shallow bowl of ice water.



Place half the berries in the jar of a blender; add

lemon juice and all the cooled syrup. Puree until

smooth.



Press through fine sieve to remove some of the

strawberry seeds, if desired.



Coarsely chop remaining strawberries and add to

strawberry puree. Serve.

Can be stored refrigerated, in tightly covered

containers for up to 4 days.

Peanut Butter Ice Cream Sauce
1c.firmly packed brown sugar
1/3 c. milk
1/4c. light corn syrup
1T.butter softened
1/4c. creamy peanut butter

Combine first 4 ingredients in saucepan. Cook over medium heat, stirring until sugar dissolves. Remove from heat, add peanut butter, beating until smooth. Serve warm over ice cream.

Chocolate Sauce



1/2 cup light corn syrup

6 oz semisweet chocolate, broken or cut into small pieces

3/4 cup heavy cream



In a small saucepan, combine the corn syrup and chocolate. Stir over medium-low heat until smooth, 4-5 minutes. Remove from the heat.



Whisk in the heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container. (This sauce can be refrigerated for up to 3 weeks. To serve, warm over low heat or in the microwave.)

Caramel Peanut Butter Sauce

1/2 cup light corn syrup
1/2 cup packed light brown sugar
1/4 cup milk or half and half
1 tablespoon butter
3 tablespoons peanut butter

Combine corn syrup, brown sugar and milk; simmer 5 minutes, stirring often. butter.

Remove from heat; stir in butter and peanut Serve on ice cream or cake squares.

Makes about 1 1/4 cups.

Marshmallow Fudge Topping



1 cup packed brown sugar

1/4 cup baking cocoa

1/2 cup milk

1 cup miniature marshmallows

1 TB butter

1 tsp. vanilla extract

Ice cream



In a saucepan, combine brown sugar, cocoa and milk until smooth. Bring to a

boil; cook

and stir for 4 to 5 minutes or until sugar is dissolved.



Remove from heat; stir in marshmallows, butter and vanilla until marshmallows

are melted.



Serve warm over ice cream.



Yield: 1-1/2 cups.

Magic Shell Ice Cream Topping
1 - 6 ounce package chocolate chips
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 dipped into, or spooned over
ice cream it will create a hard chocolate shell.