Salted Caramel Sauce

Thank you I Wash You Dry

1 cup granulated sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream

• In a heavy-bottomed 3 quart saucepan, heat sugar and water over high heat whisking constantly to dissolve sugar.
• Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
• Once mixture reaches that dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. 
• Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
• Whisk until mixture is smooth.
• Allow caramel to cool several minutes then pour into a glass jar to cool completely. 

 

Caramel Sauce

Use to top ice cream, cake, gingerbread or in all your recipes that use caramel. Thank you Love Bakes Good Cakes

 

2 cups sugar ¾ cup butter 2 cups heavy whipping cream 1 cup light corn syrup pinch of salt 1 tsp. vanilla

• Heat all ingredients except for the vanilla to boiling in a heavy Dutch oven over medium heat
• Stir constantly. 
• Reduce heat slightly 
• Boil for about 30 minute
• Stir frequently, until the sugar is dissolved and the mixture is caramel colored. 
• Stir in vanilla. 
• Serve hot or warm. 
• Makes approx 4 cups
• Store in the refrigerator for up to 2 months.  
   

Lemon Sauce

Use this sauce with your favourite desserts. Thank you Love Bakes Good Cakes

½ cup sugar 2 tbsp. cornstarch ¾ cup water 1 tbsp. grated lemon peel ¼ cup lemon juice 2 tbsp. butter

• Mix sugar and cornstarch in a small saucepan. 
• Gradually, stir in the water. 
• Cook over medium heat, stirring constantly, until the mixture thickens and boils. 
• Boil and stir for 1 minute. 
• Remove from the heat. 
• Stir in the remaining ingredients. 
• Serve warm or cool. 
• Cover and refrigerate any remaining sauce.
• Makes approximately 1-1½ cups

 

Spiced Cranberry Sauce with Orange

A mix of fresh orange, allspice, star anise, and crystallized ginger adds a spark to this cranberry relish.

4 Allspice Berries
2 Whole Star Anise
3/4 cup(s) Sugar
1/4 cup(s) Orange Juice
12 ounce(s) Fresh Cranberries, rinsed
1/2 Zested Orange, zest cut into 1/2-inch-long pieces

• Gather the allspice and star anise in a 4-inch square of cheesecloth and tie into a bundle. 
• Combine the sugar, orange juice, 1/4 cup water, and the spice bundle in a small saucepan set over medium heat.
• Cook, stirring occasionally, until the sugar melts and the liquid begins to bubble. 
• Remove from heat and let the spices steep for 10 minutes. 
• Return the pan to the stovetop, add the cranberries and the zest 
• Cook over medium-high heat until the berries just begin to pop — about 7 minutes.
• Remove pan from heat, remove the sachet, transfer the mixture to a serving bowl, and chill. 
• Can be refrigerated for up to 3 days.

Spicy Sweet BBQ Sauce

1 1/2 cups brown sugar

1/2 cup chile sauce

1/2 cup Captain Morgan Spiced Rum

1/4 cup low-sodium soy sauce

1/4 cup ketchup

1/4 cup Worcestershire sauce

2 cloves garlic, crushed

1 teaspoon ground dry mustard

Ground black pepper, to taste

• Combine all ingredients in a medium saucepan over low heat. 
• Bring to a boil. 
• Reduce heat and simmer 30 minutes, or until thickened as desired. 
• Stir occasionally.
• Use immediately as you wish, or store in refrigerator until ready to use.
• Makes 1 cup

Chocolate Sauce Topping

Ideal for ice cream, crepes, dipping strawberries... the list is endless. Thank you The Girl Who Ate Everything

1/4 cup cocoa
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup butter
1/8 teaspoon salt
1/2 teaspoon vanilla

• Stir cocoa and sugar together well. 
• In a saucepan combine milk, butter, salt, and vanilla. 
• Stir in dry mix.
•  Heat, stirring until it reaches a boil and is thick enough to coat the back of a spoon. 
• For a thicker sauce, boil a little longer, stirring constantly. approx 2 minutes. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.
• Makes around 1 cup of sauce.

Chunky Blue Cheese Dressing

Serve with a Salad or as a dip. Delicious with Spicy Asian Sesame Chicken Wings

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons sugar
6 ounces crumbled blue cheese

• In a large bowl, combine mayonnaise, sour cream, and buttermilk. 

• Mix well.

• Thoroughly mix in the remainder of the ingredients

• Refrigerate the dressing for up to 24 hours before serving for best flavor.