Strawberry, Chocolate, and Caramel Toppings

This is to top the cheesecake, chocolate cake, and waffles.
And ice cream. And… anything, really.


Caramel Sauce

Yield: 3/4 cup

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract


Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat.

Cook while whisking gently for 5 to 7 minutes, until it gets thicker.

Add the vanilla and cook another minute to thicken further.

Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

VERDICT: Best caramel sauce IN THE WORLD. Stop searching for any other recipe. I’m deleting Emeril’s recipe off this blog. With this perfection, you’ll never need another caramel sauce in your life. Never never.


Emeril's Chocolate Sauce

Yield: 1.5 cups

1.5 cups half and half
2 tablespoons butter
2 c semisweet chocolate chips (= one 12 oz bag)
1/2 teaspoon pure vanilla extract


Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.

Heat the mixture until a thin paperlike skin appears on the top. Do not boil.

Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.

Remove from the heat and let cool.

VERDICT: This is weird. It has poor color, doesn’t thicken well. I don’t know. Maybe with a little time it’ll be better? It has no sugar, so it feels like the sweetness is off.


Strawberry Sauce Blueberry Sauce

Yield: 1 cup

1 pound fresh and frozen strawberries, chopped roughly (can also use blueberries, or raspberries, or any fruit you particularly like or have on hand)
1/2 c white sugar
1/4 tsp lime zest


In medium saucepan, over medium heat, combine above ingredients.

Stir and gently mash some strawberries and not others. Takes about 15-20 minutes for the sauce to thicken. (The more frozen fruits you have, the longer the cooking time on the stove – closer to a half hour than 20 min).

Remove from heat. Let cool. Sauce thickens as it cools.

VERDICT: Excellent. No need for another fruit compote recipe. This is perfect. Don’t overcook, you’ll end up making jam.

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