Sundae Toppings And Sauces
There is nothing better in the world than homemade toppings for ice cream. You can make so many more flavors than you can buy at the grocery store.
Chocolate Marshmallow Sauce
- 2 cups miniature marshmallows
- 1/3 cup heavy or whipping cream
- 1/3 cup honey
- 1 1/2 squares unsweetened chocolate
- 1/8 tsp. salt
In 2 quart saucepan over low heat, cook marshmallows, cream, honey, chocolate and salt, stirring constantly, until marshmallows and chocolate are melted.
- 1 pkg. (10 oz.) frozen red raspberries in lite syrup, thawed, pureed and strained
- 1/3 cup light corn syrup
- 1/4 cup orange-flavored liqueur (optional)
Mix raspberries, corn syrup and liqueur in medium bowl until well blended. Refrigerate until ready to serve.
Chocolate Crackle Sundae Sauce
*Adult supervision recommended for younger children
- 2 Tbsp. butter
- 1/2 cup chopped pecans
- 4 squares semi-sweet chocolate
Melt 2 Tbsp. butter over low heat. Add 1/2 cup chopped pecans; cook, stirring constantly, until light golden brown. Remove from heat; add 4 squares semi-sweet chocolate, chopped and stir until melted and smooth. Serve warm over ice cream. Sauce hardens when it touches ice cream.
Peanut Butter Sauce
- 1 cup Reese's Peanut Butter Chips
- 1/3 cup milk
- 1/4 cup whipping cream
- 1/4 tsp. vanilla extract
In small saucepan place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm. Cover; refrigerate leftover sauce.
To reheat: Place sauce in small saucepan. Stir constantly over low heat until warm. Add additional milk or whipping cream for desired consistency.
Mocha Satin Sauce
- 1/2 cup butter
- 1 cup sugar
- 1 cup whipping cream
- 1/3 cup cocoa
- 1 tsp. powdered instant coffee
- 1 tsp. vanilla extract
In small saucepan over low heat melt butter. Stir in sugar, whipping cream and cocoa. Cook over medium heat, stirring frequently, until mixture begins to boil. Reduce heat; simmer 5 minutes. Remove from heat: stir in instant coffee and vanilla. Serve warm or cool. Cover; refrigerate leftover sauce.
About 2 cups sauce
Chocolate Lover's Ice Cream Sauce
- 1/2 cup chocolate syrup (like Hershey's)
- 30 Hershey's Kisses, unwrapped
In small heavy saucepan combine syrup and Kisses, stir lightly. Cook over very low heat, stirring constantly, until Kisses are melted and mixture is smooth. Remove from heat. Serve immediately. Cover; refrigerate leftover sauce.
Special Dark Chocolate Sauce
- 2 cups (12 oz.) semi-sweet chocolate chips
- 2 squares (2 oz.) unsweetened baking chocolate, chopped
- 1 cup whipping cream
- 1 1/2 tsp. vanilla extract
In top of double boiler over hot, not boiling, water place chocolate chips, baking chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm. Cover; refrigerate leftover sauce. Makes about 2 cups sauce
Chocolate Peanut Butter Sauce
- 1/2 cup chocolate fudge topping
- 1/2 cup chocolate syrup
- 1/4 cup creamy peanut butter
In small saucepan place all ingredients. Cook over low heat, stirring constantly until mixture is warm.
Creamy Vanilla Sauce
- 3 1/2 cups cold milk, half-and-half or light cream
- 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
Pour milk into bowl. Add pudding mix. Beat with wire whisk 2 minutes. Cover; and store in refrigerator. Serve over fresh fruit or chocolate ice cream.
American Girl Sauce
Take 6 ounces of walnuts, 6 ounces of crushed pineapple, and 6 ounces of nice cherries, sliced in quarters; split and slice 4 large bananas and quarter and slice two Florida oranges; place all in a fruit jar and cover with pine-apple syrup.
To dispense, place a ladleful of this mixture over a dish of vanilla ice cream and serve on a suitable plate.
- 1 1/2 cup brown sugar, packed
- 1/2 cup light corn syrup
- 1/4 cup butter or margarine
- 1/2 cup whipping cream
- 1 tsp. vanilla
Heat brown sugar, syrup, and butter over low heat to boiling, stirring constantly. Remove from heat; stir in cream and vanilla. Stir just before serving.
Butterscotch Sauce II
- 1 cup Karo corn Syrup
- 1/2 cup granulated sugar
- 1 Tbsp. top milk
- 1 Tbsp. butter
- Few grains salt
- 1/2 tsp. vanilla
Combine all the ingredients except the vanilla, and boil until it forms a short thread, 238 degrees F., then add two tablespoons boiling water and the vanilla. Use hot or cold.
Rocky Roads Sauce
- 6 oz. semi-sweet chocolate
- 1/2 cup sour cream
- 1 Tbsp. water
- 1 dash salt
- 1 cup miniature marshmallows
Melt the chocolate in the top of a double boiler, over hot but not boiling water. Blend in the sour cream, water, and salt. Remove from the heat and stir in the marshmallows.
- 8 oz. marshmallows
- 2 Tbsp. water
- 3/4 cup sugar
- 1/4 cup milk
- 1 Tbsp. light corn syrup
- 1 tsp. vanilla extract
Melt the marshmallows and water in the top of a double boiler, over hot but not boiling water. Leave in the top and set aside. In a heavy saucepan, combine the sugar, milk, and corn syrup.Bring to a boil, reduce the heat, and simmer for 5 minutes. Pour this liquid over the marshmallows. Return the marshmallow mixture to low heat and with a hand held mixer, whisk, or egg beater, beat until smooth. Sauce will thicken as it cooks. Remove from the heat and add the vanilla extract. Serve at room temperature.
- 30 ea. caramel squares
- 1/4 cup water
Melt the caramels and water together in the top of a double boiler, stirring occasionally. Serve warm.
Do you have any favorite ice cream toppings?
Here are the first three parts of this series
About The Author: Debra Frick is a mother of 5 and a grandmother to 7 grandsons. She is a published author and poetress. Born in California, she now lives in Colorado Springs with her husband and many pets. Her hobbies include crocheting, reading, arts and crafts and bargain hunting.