Sauce Recipes
Mocha Sauce
This delicious Mocha Sauce recipe is a must for Coffee Lovers and make a fab compliment to a great cuppa joe with a slice of Bacardi Rum Cake by its side!
- 1/2 cup chocolate chips
- 1 tbsp butter
- 1/4 cup hot black coffee
Combine all ingredients; blend until smooth and creamy. You must ensure that the coffee is hot enough to melt the chocolate, otherwise you can melt the chocolate in a double boiler first.
Chocolate Sauce
This rich chocolate sauce is not for the faint at heart, think ‘decadence’ at its best.
- 1 cup semisweet chocolate chips
- 3/4 cup whipping cream
- 1 tsp vanilla
In a small saucepan over low heat, heat chocolate chips and whipping cream, stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in vanilla.
Vanilla Sauce
Serve this vanilla sauce with bread pudding or any other dessert.
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 cup boiling water
- 2 tbsps butter
- 1 tsp vanilla extract
- dash salt
In small saucepan combine sugar and cornstarch. Stir in 1 cup boiling water. Simmer, stirring constantly, for 5 minutes. Stir in 2 tbsps butter, vanilla extract and salt; blend well. Serve vanilla sauce warm with your favorite pudding or other dessert. Add a dash of nutmeg or allspice for extra flavor.
Butterscotch Sauce
- 3/4 Cup Butter
- 1 cup packed brown sugar
- 1/2 whipping cream
- 1 tbsp corn syrup
Melt butter in a small saucepan. Stir in brown sugar, whipping cream and corn syrup. Cook and stir over low heat until mixture comes to a boil. Cool slightly. Makes about 1 1/2 cups.
Custard Sauce
- 4 egg yolks
- 1/3 cup sugar
- 1/8 tbsp salt
- 2 cups Milk
- 1 tsp Vanilla Extract
In a heavy 2 quart saucepan over a low heat or in a double boiler over a hot, not boiling water, with whisk, beat egg yolks, sugar and salt. Gradually stir in milk and cook, stirring constantly, until thick...about 25 minutes. Stir in vanilla and serve warm.
Basic Caramel Sauce
- 1/2 c. white sugar
- 1/2 c. brown sugar
- 1/2 c. heavy cream
- 3/4 c. butter
- 1 tsp Vanilla extract
Mix first four ingredients and bring to a boil. Cook only to a softball stage and use a candy thermometer for best results. Remove from heat and add 1 tsp of vanilla. Cool and serve with whipped cream
Variations: Add 1/2 tsp ground cinnamon. Add 2 tbsp fresh coffee. Add 1 tbsp bourbon, or rum.
Gingered Cherry Sauce
- 1 cup (about 1/4 pound) dried pitted red tart cherries (available at specialty food shops)
- 1/4 cup sugar
- 1 tsp ground ginger
- 1 1/4 tsps cornstarch dissolved in 1 tbsp cold water
- 3 tbsps brandy
- ice cream as an accompaniment
Mix the cherries, the sugar, the ginger. and 1 1/2 cups water and simmer the mixture for 8 to 10 minutes, or until the liquid is reduced to about 1 cup. Stir the cornstarch mixture, add it to the cherry mixture, and simmer whilst stirring, for about 2 minutes. Remove from the heat. Heat the brandy in a separate small saucepan over moderate heat, ignite it carefully, and pour it over the cherry sauce. Let the flame subside, shaking the pan, and serve the sauce warm over the cake.
Coconut Chocolate Sauce
- 1 15-ounce can sweetened cream of coconut
- 6 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- Pinch of salt
Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Serve at room temperature
Hot Fudge Sauce
- 1 cup whipping cream
- 1/2 cup light corn syrup
- 6 ounces semisweet chocolate, chopped
- 6 ounces bittersweet (not unsweetened) chocolate, chopped
Mix the cream and corn syrup in a heavy saucepan and simmer. Remove from the heat before adding the chocolate until it has all melted. Serve warm. Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat.
Armagnac Toffee
- 1 1/2 cups heavy cream
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3 tbsps Armagnac
In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Serve warm over cakes.
White Chocolate
- 6 ounces good-quality white chocolate (such as Lindt or Baker's),
- 1 1/2 cups whipping cream
Place chocolate in small bowl. Bring cream to boil in a heavy small saucepan. Pour cream over chocolate; whisk until smooth. Serve warm over cakes.
Coffee Custard
- 3 large egg yolks
- 1/4 cup sugar
- 1 cup whipping cream
- 1 tsp instant coffee powder
- 1 1/2 tsps coarsely ground espresso beans
Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into 1/3 of the yolk mixture. Return mixture to same saucepan of cream. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Serve.
