8 Dessert Sauces for Ice Cream, Pancakes, Waffles and More (Print Version)

Eight homemade dessert sauces for ice cream, pancakes, waffles, cheesecake, brownies, and bread pudding, all made in simple stovetop batches.

# Ingredients:

Chocolate sauce

01 - 1/2 cup (100 g) granulated sugar
02 - 1/2 cup (120 ml) water
03 - 1/4 cup (25 g) unsweetened cocoa powder
04 - Pinch fine salt
05 - 1/2 cup (85 g) semi-sweet chocolate chips
06 - 1 tablespoon (14 g) unsalted butter
07 - 1 teaspoon vanilla extract

Cranberry orange sauce

08 - 12 oz (340 g) fresh or frozen cranberries
09 - 3/4 cup (150 g) granulated sugar
10 - 1 cup (240 ml) water
11 - 1 tablespoon finely grated orange zest
12 - Pinch fine salt

Maple caramel sauce

13 - 1/2 cup (113 g) unsalted butter
14 - 1 cup (200 g) packed light brown sugar
15 - 1/2 cup (120 ml) pure maple syrup
16 - 1/2 cup (120 ml) heavy cream
17 - 1 teaspoon vanilla extract
18 - 1/4 teaspoon fine salt

White chocolate sauce

19 - 1 cup (170 g) white chocolate chips or chopped white chocolate
20 - 1/2 cup (120 ml) heavy cream
21 - 1 teaspoon vanilla extract
22 - Pinch fine salt

Vanilla custard sauce

23 - 1 cup (240 ml) whole milk
24 - 1 cup (240 ml) heavy cream
25 - 1/2 cup (100 g) granulated sugar
26 - 4 large egg yolks
27 - 1 1/2 teaspoons vanilla extract
28 - Pinch fine salt

Strawberry sauce

29 - 2 cups (300 g) chopped fresh or frozen strawberries
30 - 1/2 cup (100 g) granulated sugar
31 - 1 tablespoon fresh lemon juice
32 - 1 teaspoon cornstarch
33 - 1 tablespoon (15 ml) water

Butterscotch sauce

34 - 1/2 cup (113 g) unsalted butter
35 - 1 cup (200 g) packed dark brown sugar
36 - 3/4 cup (180 ml) heavy cream
37 - 1 teaspoon vanilla extract
38 - 1/4 teaspoon fine salt

Mocha chocolate sauce

39 - 1/2 cup (120 ml) heavy cream
40 - 1/4 cup (60 ml) strongly brewed coffee
41 - 1/2 cup (100 g) granulated sugar
42 - 1/4 cup (25 g) unsweetened cocoa powder
43 - Pinch fine salt
44 - 2 oz (57 g) dark chocolate, chopped
45 - 1 tablespoon (14 g) unsalted butter
46 - 1 teaspoon vanilla extract

# Instructions:

01 - Whisk the sugar, water, cocoa powder, and salt in a small saucepan over medium heat until smooth. Bring to a gentle simmer and cook for 2-3 minutes. Remove from the heat and stir in the chocolate chips, butter, and vanilla until glossy.
02 - Combine cranberries, sugar, water, orange zest, and salt in a saucepan. Bring to a boil, then reduce to a steady simmer for 10-15 minutes, stirring now and then, until most berries burst and the sauce thickens.
03 - Melt the butter in a saucepan over medium-low heat. Stir in the brown sugar and maple syrup until smooth. Slowly add the cream while stirring, then simmer for 4-5 minutes. Remove from the heat and stir in vanilla and salt.
04 - Heat the cream in a small saucepan until steaming but not boiling. Remove from the heat, add the white chocolate, and let stand for 1 minute. Stir until smooth, then add vanilla and salt.
05 - Heat the milk and cream until steaming. Whisk the egg yolks, sugar, and salt in a bowl. Slowly whisk in about 1/2 cup of the hot dairy, then return the yolk mixture to the saucepan. Cook over low heat, stirring constantly, until the sauce coats a spoon, about 5-8 minutes. Do not boil. Strain and stir in vanilla.
06 - Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until juicy and soft. Stir the cornstarch with water, add it to the berries, and simmer for 1-2 minutes until lightly thickened.
07 - Melt the butter in a saucepan over medium-low heat. Stir in the brown sugar until evenly moistened, then add the cream slowly. Simmer for 4-6 minutes, stirring often, until smooth and slightly thickened. Remove from the heat and add vanilla and salt.
08 - Combine cream, coffee, sugar, cocoa powder, and salt in a saucepan over medium-low heat. Whisk until smooth and simmer for 2-3 minutes. Remove from the heat and stir in the dark chocolate, butter, and vanilla until shiny.

# Notes:

01 - Each sauce can be made on its own, or you can make the full set for a dessert bar.
02 - Cool sauces until the steam fades, then refrigerate in clean airtight jars.
03 - Use the vanilla custard sauce within 3-4 days. Most other sauces keep about 5-7 days.
04 - Nutrition is an estimate per 2-tablespoon serving, averaged across the sauces.

Back