Getting Saucy

It can’t be ignored that having a make-your-own sundae situation at a party is a damn fine thing. I don’t care what age you are. And if you’re anything like me, you want to make as many of the toppings as possible yourself. Stuff from a can or a jar just won’t do. . . especially if you are going to the trouble of making your own ice cream. You can’t stop there. It just wouldn’t be right. You need to know all the ingredients going in to your topping and be able to pronounce them all. So, I’ve got a few recipes here that are totally worthy. AND I’ve got a challenge for you. . .

My hubby has these daydreamy remembrances of getting ice cream at a shop near his home called Peaches and Cream. At said establishment he used to get coffee ice cream with chocolate sauce (not hot fudge, he reminds me) and peanut butter sauce. He describes the peanut butter sauce as “saucy, like chocolate sauce, but also gritty and thicker like you’d expect from the peanut butter quotient.” Now, anyone who knows us knows that he loves pretty much anything of or pertaining to peanut butter and chocolate together. And being a considerate wife, I’ve tried on every birthday and holiday to provide such treats. But, one thing I’ve never been able to duplicate is that damn PB sauce from Peaches and Cream. So, if any of you out there have a recipe for a good sauce—bring it on! Share the love! Help me surprise my husband! He’ll probably send you flowers in gratitude!

Moving on, let’s get to the goods. They are all really easy recipes and can totally be put to use in other places. The Blueberry sauce, for example is great on waffles or pancakes. And if you need to dole out some gifts, put some in these jars, print your own label and off you go.

FUDGE SAUCE
Not for the chocolate light-weight

1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet (or bittersweet chocolate if you’re really serious), chopped
2 teaspoons vanilla

1. In a heavy saucepan over medium heat, bring the cream and corn syrup to a boil.

2. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla.

3. Pour into glass jars and cool completely before covering or refrigerating (otherwise the sauce will become granular).

Makes about 2 cups. Will keep in the refrigerator about a month.

MARSHMALLOW SAUCE
it’s like warm Fluff!
18 marshmallows
1/2 cup heavy cream
1/2 teaspoon vanilla

1. Heat marshmallows and cream in top of double boiler (OR in a heat proof bowl over a pot) over boiling water. Stir until marshmallows are almost melted. Add vanilla and stir until it’s all completely melted and blended smoothly.

2. Serve hot. Sauce will thicken as it cools.

Makes about a cup.

FRESH BLUEBERRY SAUCE

2 cups fresh blueberries, rinsed and ready
1/4 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract

1. In a medium bowl, mash blueberries with potato masher. Add the sugar, lemon juice and salt and mix well.

2. In a small saucepan, bring blueberry mixture to a boil and allow it to continue to boil for 1 minute. Add vanilla. Serve warm or chill in the fridge and serve cold. It’s your world.

So, go ahead and invite some friends for a chilly party on a hot day. You can get some snappy invites at invitationbox.com