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Dessert toppings for ice cream or cakes Recipe

American · Condiment · 25 min total

A versatile trio of quick toppings—chocolate fudge, caramel sauce, and strawberry coulis—that elevate any dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup light corn syrup
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 2 cups fresh or frozen strawberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Instructions

1. For chocolate fudge: In a saucepan, combine 1/2 cup heavy cream, 1/4 cup butter, 1/2 cup granulated sugar, and cocoa powder. Cook over medium heat, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat and stir in 1/2 tsp vanilla. Let cool.
2. For caramel sauce: In a saucepan, melt 1/4 cup butter over medium heat. Add brown sugar and corn syrup; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in remaining 1/2 cup heavy cream and 1/2 tsp vanilla. Return to a boil, then remove from heat. Cool slightly.
3. For strawberry coulis: In a blender, puree strawberries, 1/4 cup granulated sugar, and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds. Refrigerate until ready to serve.
4. Serve each topping warm or at room temperature over ice cream, cakes, or other desserts.

Tips

• Store each topping in separate airtight containers in the refrigerator for up to 2 weeks.
• Reheat chocolate fudge and caramel sauce gently in the microwave or on the stovetop before serving.
• Strawberry coulis can also be used as a sauce for pancakes or waffles.

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