Ice Cream Toppers

Hot Fudge Sauce

4 oz unsweetened chocolate
3/4 cup heavy or whipping cream
1/2 cup sugar
3 Tbsp light corn syrup
2 Tbsp butter (no substitutions)
1/4 tsp salt
1 tsp vanilla extract

1. Chop chocolate. In 2-quart sauce-pan, combine cream, sugar, syrup, butter, salt, and half of chocolate. Heat on medium 5 minutes or until bubbles form at edge, stirring with wire whisk. Reduce heat to low; simmer 10 minutes, whisking often.

2. Remove from heat. Whisk in vanilla and remaining chocolate until mixture is smooth. Cool 5 minutes or until thickened slightly, whisking often. Serve warm over ice cream.


Apple-Rum Sauce

1 large Granny Smith apple
1 large Fuji or Gala apple
4 Tbsp margarine or butter
1/3 cup packed light brown sugar
1 Tbsp rum

Peel and core apples, then cut each into 1/4-inch-thick-slices. In 12-inch skillet, melt margarine on medium. Add apples and cook 7 minutes or until tender, stirring occasionally. Add sugar and cook 2 minutes or until sugar melts, stirring occasionally. Stir in rum and simmer 1 minute. Remove from heat and cool 5 minutes. Serve warm over ice cream.


Pineapple-Lime Sauce

1/3 cup sugar
1 small ripe pineapple (3 1/2 lbs), peeled, cored and cut into 1/4" cubes (4cups)
1 cinnamon stick
1/8 tsp salt
1 lime

1. In 12-inch skillet, spread sugar in even layer. Cook on medium-high 5 minutes or until deep amber-brown, swirling sugar in pan to cook evenly. (Do not stir). Carefully add pineapple, cinnamon, and salt; caramel will bubble and harden. Cook on medium 10 minutes (caramel will melt again) or until pineapple is tender and golden brown, stirring occasionally. Remove from heat.

2. Let stand 10 minutes. Discard cinnamon stick. From lime, finely grate peel directly into pineapple mixture; stir to combine. Serve warm over ice cream.

From Good Housekeeping, January 2010 page 162