Hot Fudge & Butterscotch Sauce

Shhhhhhhhh Secret Recipes are getting out today ;)

I started making these sauce when my kids were small.  One Christmas long ago... I remember having a ton of Murphy Law issues compounding the holidays. I still wanted to be able to give gifts, so just had to get a little creative.  I came up with making gift baskets with these toppings. I put a jar of each sauce, along with baggies of my favorite Hot Cocoa recipe, Chocolate covered spoons, & Homemade Cinnabuns. I delivered each basket on Christmas morning. Turned out they were a hit, what's better on Christmas morning than opening up your door to a bunch of homemade goodies and checking one of the breakfast to do's right off your list!

Needless to say they also became fast family favorites in our house. These toppings take a simple bowl of ice cream to unearthly heights...Be prepared...once you make these sauces your family will ask for them again & again! Try them hot over ice cream... alone or together...topped with homemade whipped cream for a sundae. How about a sundae bar where everyone can make their own customized desserts.

Hot Fudge Sauce

1.  1/2 cup butter 
2. 4 ounces semi-sweet chocolate 
3. 1/2 cup cocoa 
4. 1/2 cup sugar 
5. 1 cup light cream 
6. 1 teaspoon vanilla 

1. In a heavy sauce pan melt the butter and chocolate together.

2. Mix the cocoa with the 1/4 cup sugar and stir in. Add the cream, the the remaining 1/4 cup sugar. Bring mixture to a boil, stirring constantly to prevent scorching.

3. Remove from heat immediately and add vanilla. Cool, then Refrigerate. 

* Heat before serving by placing container in pan of hot water until sauce reaches pouring consistency 

Butterscotch Sauce

1. 1 1/2 cups packed brown sugar 
2. 3/4 cup corn syrup (this is my one exception to the no corn syrup rule) 
3. 3/4 cup heavy cream 
4. 1/4 cup butter 
5. 1/8 teaspoon salt 
6. 2 teaspoons vanilla 

1. In a heavy sauce pan, combine the sugar, corn syrup, cream, butter, and salt. Bring to a boil and stir constantly until the sugar has dissolved.

2. Insert a candy thermometer and continue cooking until temperature reaches 238 degrees F.

3. Remove from heat and stir in vanilla. 

NOTE: Both sauces should be stored in the fridge, but keep quite well for a long time...not that we've ever been able to make them last "a long time"!

We've also enjoyed these sauces warm over Ebilskivers, Pancake popovers (for dessert, of course) and crepes.