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.

One Yolk Caramel Custard

A lot of people throw out the egg yolk. What a waste. You can also freeze it to use it later. I didn’t want to bother since I forget about the yolk when it’s time to use it again.

Instead, make a one yolk caramel custard. Serves one.


Prep Time: 12 min
Cook Time: 40 min
Ready Time: 52 min
Servings: 1


one egg yolk
two tablespoons of sugar
one cup of reduced fat milk (you can use heavy cream but trust me this works just perfect)


Get a small sauce pan on medium heat and put in your sugar to start to caramelize. (This is called dry caramelizing sugar).

At the same time microwave or heat up the milk to just before boiling.

Once the sugar has a nice amber color to it add the hot milk and start whisking until it is nicely dissolved and a perfect cafe creme color.

Now beat your egg yolk and slowly add in a little bit of the milk whisking while your doing it add a little more at a time until you have the entire mixture in. (This is called tempering).

Get out your ramekin. Pour in the mixture until almost to the top and place them on a pan that has sides high enough to pour water in to at least a 1/3 of the way up. Now cover with foil to prevent a skin forming and into a 300 degree oven for 30-40 min. Check around 20 min the sides should be firm and the center a little wobbly that is when you know they are done.

Take out let cool to room temp before chilling. Serve with a little whip cream and chocolate shavings or some nice mint or basil.