Hot Fudge Sauce

This hot fudge sauce recipe makes a rich, chocolatey, thick hot fudge sauce that is a great compliment to lots of desserts.  No need to spend a ton of money on a small jar of fudge sauce at the store that has all those chemicals in it and doesn't even taste good.  Try this recipe!  It would be great to give in decorative half pint mason jars for a delicious gift.  Make sure it stays refrigerated.

Hot Fudge Sauce

Ingredients
1 3/4 cups heavy cream (I use half and half because it's cheaper or you can use evaporated milk, but it tastes a little different)
3/4 cup brown sugar
1/4 cup butter, cut into small pieces
2 3/4 cups semisweet chocolate chips
1/8 tsp. salt
1 tsp. vanilla extract

Directions
In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves.  Add small pieces of butter and mix until completely melted, then stir in the chocolate chips.  Wait a few minutes for chocolate to soften before folding it in with a spatula.  Stir in the salt and vanilla extract and blend until well incorporated.  Let cool for 15 minutes.  It will thicken as it cools.  This recipe makes a lot and you could easily half it.  It stores in the fridge for weeks. It's the consistency of a soft fudge when in the fridge, so it's too thick to drizzle on top of things.  To soften, scoop out desired amount into microwave safe bowl and microwave in 15 second increments and stir.  It doesn't take much to soften it at all and you don't want to scorch it.

This sauce is great drizzled over ice cream, cheesecake, brownies, cookies, or whatever you like!

Berry Sauce - Great for yogurt, ice cream, pancakes, or whatever!

Some of the sauces I have made are pineapple, blackberry, mixed berry, peach, cherry berry, strawberry, cherry, and orange pineapple.

Berry Sauce

9 cups of crushed berries
6 cups sugar (can use more or less, depending on tartness of berries)

I used to make my sauces by crushing berries, but I inevitably got some large pieces of berries and chunks here and there in my sauce and I didn't care for the texture very much.  Now, whenever I make a sauce or jam, I puree my fruit in the blender.  It gives a great smooth and thicker texture and no more chunks or lumps in my sauce or jam.  It looks really pretty too!

Combine berries and sugar in a large saucepot.  I typically will double this recipe to make more pints at a time.  Bring slowly to a boil, stirring until sugar dissolves.  Ladle into pint or half-pint jars, leaving 1/4 inch headspace.  Wipe rims of jars to make sure they're clean, top with lids and rings.  Process 15 minutes in a boiling water bath canner.  Often times I will make a few half-pints too, along with my pints.  I process them the same amount of time and then I have great gifts to give to friends.  My favorite sauce I've made so far is Cherry Berry Sauce which had cherries, blueberries, blackberries, and strawberries, all mixed together.  So delicious!  It kind of tasted like one of those Edy's 100% berry fruit bars in a melted form. 

This is a picture of my Homemade Sweetened Vanilla Yogurt topped with my Cherry Berry Sauce, fresh blueberries, and Skillet Granola.

Asian Brown Sauce

This is a really easy asian sauce that is sweet and yummy for dipping or topping chicken and vegetables over rice. It would be great in a stir-fry too. This recipe is great because it requires no fancy or expensive ethnic ingredients. This is also great served with Fried Tofu.

Asian Brown Sauce

1/2 cup granulated sugar
1 tbs. corn starch
1 cup chicken broth (I used 1 cup water and 1 cube chicken bouillon to save money.)
2 tbs. soy sauce
1 clove garlic, minced

In a saucepan, mix sugar and cornstarch. Stir in chicken broth and soy sauce. Cook and stir until mixture bubbles. Lower heat and add chopped garlic. Cook until thickened.



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