Foolproof Ice Cream Sauces

Foolproof Ice Cream Sauces

Strawberry Sauce:
16oz frozen strawberries, coarsely chopped
½ cup sugar
1 cup strawberry jam
2 Tablespoons lemon juice
Bring strawberries, sugar, jam and lemon juice to boil in medium saucepan over medium heat. Simmer until sauce coats back of spoon, about 15 minutes. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.

Chocolate Sauce:
½ cup heavy cream
8 Tablespoons (1 stick) unsalted butter
½ cup light corn syrup
½ cup confectioners’ sugar
9oz bittersweet chocolate, chopped
1 teaspoon vanilla
Bring cream, butter, corn syrup, and confectioners’ sugar to boil in medium saucepan over medium heat. Remove from heat and stir in chocolate and vanilla until sauce is smooth. Serve warm.

Butterscotch Sauce:
8 Tablespoons (1 stick) unsalted butter
1 cup packed brown sugar
½ cup heavy cream
2 teaspoons light corn syrup
1 teaspoon vanilla
Heat butter and sugar in mediums saucepan over medium heat until sugar dissolves, about 3 minutes. Remove from heat and slowly stir in cream. Stir in corn syrup and vanilla. Serve warm.

Peanut Butter Sauce:
1 cup sugar
¾ cup evaporated milk
8 Tablespoons (1 stick) unsalted butter
½ cup creamy peanut butter
1 teaspoon vanilla
1/8 teaspoon salt
Bring sugar, milk, butter, peanut butter, vanilla and salt to simmer in medium saucepan over medium heat. Reduce heat to low and cook, stirring often, until sauce is smooth and thick, about 3 minutes. Serve warm.

Cherry Sauce:
2 (15oz) cans pitted Bing cherries, drained
½ cup sugar
¼ cup light corn syrup
1 Tablespoon lemon juice
Pinch of salt
2 teaspoons cornstarch dissolved in 1 Tablespoon of water
Bring cherries, sugar, corn syrup, lemon juice and salt to boil in medium saucepan over medium-high heat. Simmer until cherries begin to break down, about 10 minutes. Remove from heat and stir in cornstarch mixture. Return to high heat and boil until sauce coats back of spoon, about 1 minute. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.

Marshmallow Sauce:
1 (16oz) jar Marshmallow Fluff
3 Tablespoons water
Stir marshmallow fluff and water together in medium saucepan over medium-low heat until smooth, about 2 minutes. Cool and serve at room temperature.