CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water
- Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
- In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
- Remove from the heat and carefully fold in the cream mixture.
- Cook over medium heat stirring frequently until caramel is bubbling.
- Serve warm.
- Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
- Microwave20-30 seconds to soften refrigerated caramel before serving.
MOCHA HOT FUDGE SAUCE
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum
- In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
- Bring to a low boil.
- Remove from heat and whisk in the chocolate until smooth.
- Gradually add the coffee and rum until desired flavor and consistency is reached.
- Serve warm.
- Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
- Microwave20-30 seconds to soften refrigerated caramel before serving.
MILKY WAY FUDGE TOPPING
12 ounces Milky Way candy bars, cut into chunks
6 ounces semi-sweet chocolate
1 cup milk
- In a double boiler combine candy bars, chocolate and milk.
- Cook and stir constantly until melted and well blended and smooth.
- Store in a airtight jar in the refrigerator.