"I scream, you scream, we all scream for ice cream!" How many times did you sing that when you were younger? I know I did. As a kid, one of my favorite treats was an ice cream sundae. As an adult, it still is!
Why not invited some family and friends over this weekend and t create a sundae bar. Here's the scoop on a few of my favorite toppings.
Hot fudge is a classic. While recipes have the same foundation, there are many variations on how to make it.
1 cup butter
1/3 cup unsweetened cocoa
powder
3 cups white sugar
1 (12 fluid ounce) can evaporated
milk
1 teaspoon vanilla extract
Combine butter, cocoa, sugar and evaporated milk in saucepan over medium heat.
Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.
You could add peanut butter to the Hot Fudge Sauce. It adds a subtle taste, but it's not overpowering. The key to this recipe is stirring, stirring and more stirring. Try not to eat it all from the pan while stirring. You will be tempted!
Peanut Butter Fudge Topping
2/3 cup sweetened condensed
milk
2/3 cup semi sweet chocolate
chips
1/2 cup smooth peanut butter
(recommended: Skippy)
4 scoops toffee or caramel ice
cream
4 scoops chocolate ice cream
4 scoops vanilla ice cream
4 tablespoons or 1/4 cup salted
peanuts, roughly chopped or
left whole to taste
Put all sweetened condensed milk, chocolate chips, and peanut butter into saucepan and place on heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce.
People often ask what's the difference between caramel and butterscotch. Both are cooked sugar with butter, but caramel adds a bit of cream too. To me, they're both delicious!
This homemade sauce goes well over cake, ice cream.
Easy Caramel Sauce
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract
Lemon juice*
Mix the brown sugar, half-and-half, butter and salt in saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour sauce into a jar. Refrigerate until cold.
*Caramel Sauce is easy to make and really, really good. Adding a touch of lemon juice, helps keep the sugar from crystallizing. Make sure to use a larger pan when cooking because this does tend to bubble up when boiling and when you add the cream. You'll have a much easier clean up.
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Try this butterscotch sauce over vanilla ice cream. You won't be able to put your spoon down! It's so quick and easy to make, you can whip up a batch for those sudden sundae urges.
Butterscotch Sauce
1 1/4 cups packed light brown
sugar
2/3 cup light corn syrup
1/4 cup unsalted butter
1 cup heavy cream
2 teaspoons vanilla extract
Combine sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to boil, stirring, over medium heat. Turn heat to medium-low. Place a candy thermometer in the pan. Boil sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
Remove pan from heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
* To store butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.
Pineapple Sauce
1 can (20 ounces) pineapple
tidbits
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons butter
1 teaspoon white vinegar
Pinch salt
Chopped walnuts (Optional)
Drain pineapple, reserving juice; set pineapple aside. In saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly.
Remove from heat; stir in butter, vinegar, salt and pineapple. sprinkle with walnuts. Yield: 4 servings.
* Note: you can always substitute cherry or blueberry pie filling in the fruit recipe. How about top it with strawberries or make a CMP (chocolate, marshmallow, and peanuts.
Adding whipping topping or nuts and cherry brightens it up and makes a wonderful impression when you serve your ice cream in special dishes.
Why not try this tonight? You don't have to wait for the weekend. Enjoy, enjoy.