As promised in Monday’s post on remaking your holiday leftovers, here are three delicious dessert sauces that you can whip up for special occasions! When people think of chocolate or caramel sauce, they typically picture a squeeze bottle from the store, right? Well, that is NOT real food. Although we don’t want to overdo our sugar intake, I know we can all use sweet treats occasionally. These recipes will give you all the flavor and none of the bad stuff (like corn syrup and artificial flavor and color). Enjoy!
Chocolate Sauce This sauce can be made either thick, like a hot fudge, or thin, like you-know-who’s syrup. 😉 Although it may seem odd, the sea salt is a delicious addition which gives more depth to the flavor. (Makes about 2 cups)
- 1 cup cocoa
- 1 cup rapadura or sucanat (See note at the bottom of this post)
- 1 1/2 cups water
- 1 Tablespoon unsalted butter
- 1/4 teaspoon Celtic sea salt
- 1/2 teaspoon vanilla extract (I’ll show you how to make your own, soon!)
- Over medium heat, whisk together the cocoa powder, rapadura/sucanat, butter, salt and water in a medium saucepan.
- Bring to a simmer (turn up the heat, if you need to) and continue whisking (it WILL burn if you don’t whisk, and burnt chocolate sauce is nasty!) until you reach the desired thickness. I simmered mine about 4 minutes, and it is very thick… almost like a hot fudge.
- Remove from heat and whisk in the vanilla.
- Pour into a jar and store in the fridge for up to several weeks.
Fruit Sauce This can be made with just about any fruit, fresh or frozen. Use strawberries, blueberries, peaches… be creative! For this post, I used some frozen mixed berries. With the 1/3 to 1/2 cup of sweetener, this is a very sweet syrup. If you’d like it to be more tart, reduce the rapadura to 1/5 cup (you may need to increase the simmering time to get the same thickness). A squeeze of citrus juice would be a delicious addition, as well! (Makes about 1 1/2 cups)
- 2 cup of fruit, fresh or frozen (unsweetened)
- 1/3 to 1/2 cup rapadura/sucanat
- 1/2 cup water
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- Over medium heat, stir together the fruit, rapadura/sucanat, water and cinnamon in a medium saucepan.
- As the fruit softens, you can mash it with the back of a spatula (if you’d like it chunkier, don’t mash).
- Simmer 2 to 3 minutes, stirring occasionally.
- Remove from heat and add the vanilla. Store in a jar in the fridge for up to one week.
Caramel Sauce With all of the fresh apples to enjoy during Fall time, I’ve been craving a good caramel sauce to go with them! Trouble is, many of the recipes call for high-fructose corn syrup- YUCK! Here’s my version. (Makes about 1 1/2 cups )
- 1 cup water
- 1 cup rapadura/sucanat
- 1 Tablespoon butter
- 1/2 cup cream, warmed
- 1/2 teaspoon Celtic sea salt
- On medium-high heat, stir together the water and rapadura until dissolved. Once it begins to boil, stop stirring and just watch.
- After a few minutes, the syrup will begin to turn amber-colored (see the picture above). Once it is dark amber (be careful not to let it burn!), turn to low heat.
- Add the butter and salt, stirring constantly, and then add the cream, stirring until smooth. (Please be careful during this step as the mixture will foam up and could splatter.)
- Store in a jar in the fridge for up to a week.
*Note: rapadura/sucanat is dehydrated cane juice. It is not processed, so it still contains all of the good minerals without chemical additives.