Foodies will agree it is never too cold for ice cream. If the winter chill has been taking some of the pleasure out of eating your fave frozen dessert, why not warm things up with this trio of hot sauces for sundaes?
SALTED CARAMEL SAUCE
Serves: 4
Ingredients:
80ml (⅓ cup) butter
70g (⅓ cup) brown sugar
250ml (1 cup) fresh cream
5ml (1 tsp) coarse sea salt
Method:
- Melt the butter and brown sugar together in a pan.
- Stir continuously over high heat for about 10 minutes until the mixture becomes golden brown and bubbly.
- Reduce heat to medium and add the cream and salt. Whisk vigorously until you have a golden sauce. Serve warm over ice cream.
Cook’s tip: Layer scoops of vanilla ice cream, caramelised popcorn, marshmallows and this salted caramel sauce in a sundae glass to create a decadent dessert that will please children and adults.
CHOCOLATE, RUM AND RAISIN SAUCE
Ingredients:
15ml (1 tbsp) rum
30ml (2 tbsp) raisins
125g milk or dark chocolate , broken into pieces
250ml (1 cup) fresh cream
Method:
- Combine the rum and raisins and leave to stand for an hour to plump up.
- Combine the chocolate and cream in a pot over a very gentle heat and stir until melted and combined (or microwave on medium for 2-3 minutes and stir).
- Stir the rum-soaked raisins into the chocolate sauce and serve warm over ice cream.