Whether you’re having ice cream, a slice of cake, or some pudding, a dessert sauce can complement and elevate the overall taste wonderfully. Fusing art and science together, these dessert recipes for sweet sauces are usually a perfect blend of flavors and textures, so having them in your culinary repertoire is only an advantage.
You can whip up a chocolate or caramel sauce much faster than a whole dessert and create a sundae, or give a cake a makeover without much thought or planning if you have the ingredients of a chocolate ganache at home. You can also use these sauces on waffles, pancakes, and scones.
They also make for great decorative motifs on dessert plates if you’re trying to recreate a five-star dining experience at home. So try these dessert recipes and swirl, drizzle, or create an artsy swoosh pattern on plates before serving, and prepare to wow your guests.
Caramel Sauce
Ingredients:
- 200 gm sugar
- 60 ml water
- 85 gm unsalted cubed butter
- 120 ml heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Evenly layer the sugar at the bottom of a pan, then slowly pour the water into it.
- Switch the heat to medium flame and let the sugar slowly dissolve.
- In about 3 to 4 minutes, the mixture will start to bubble.
- Don’t stir otherwise the sugar will seize. Let the saucepan stay on medium heat for about 8 to 12 minutes so that the mixture turns amber.
- At this point, quickly add the butter cubes and whisk vigorously to help it combine with the sugar.
- Now take the saucepan off the heat and whisk in the heavy cream.
- Follow this up with a teaspoon of vanilla extract and a pinch of salt to balance the flavors.
- Use it instantly for whichever dessert you want. It’s even great on toast
Tips:
- Use a stainless steel or light-colored pan to allow you to clearly see the sugar as it melts and caramelizes. This makes it easier to get the perfect amber color and prevent burning.
- Once the sugar and water are combined and heated, don’t stir. Stirring can cause the sugar to crystallize, resulting in a grainy texture.
- Once the sugar reaches that perfect amber stage, things move quickly. Have your cubed butter, cream, and vanilla extract measured and ready to go.
- Make sure you use warm and not chilled cream to add to the caramel sauce, to avoid it from bubbling and splattering.
- Once cool, pour your caramel sauce into a clean glass jar or container. It can be refrigerated for up to two weeks. When ready to use, reheat it in a warm water bath or microwave it.
Sugar Glaze
Ingredients:
- 240 gm powdered sugar
- 2-4 tbsp milk
- ½ tsp vanilla extract
Instructions:
- Sift the powdered sugar to remove any lumps.
- Then whisk together the sugar along with milk, and vanilla extract. Keep mixing until you get a thick glaze.
- If the glaze is too thick, just add a splash of more milk.
Tips:
- Powdered sugar often has lumps, so make sure you sift the sugar to get rid of the clumps. Use a fork or whisk to break bigger lumps.
- A thicker glaze is perfect for dipping donuts or glazing pound cakes, while a thinner glaze is ideal for drizzling over cookies or cinnamon rolls.
- While vanilla extract is a classic, lemon, orange zest, or almond extract can make great sugar glazes too.
- Glaze tends to firm up quickly as it sits. Apply it right after you mix for the best flow and finish.
Fruit Coulis
Ingredients:
- 340 gm frozen and thawed strawberries
- 120 gm sugar
- 3 tbsp water
Instructions:
- Microwave sugar and water in a microwave-safe bowl until the sugar is dissolved.
- The mixture should be thick. Then let it cool down slightly before putting it in the blender along with the raspberries.
- Blend the berries and sugar until you get a smooth mixture.
- Strain this through a fine mesh sieve to remove any fiber and seeds.
- Use the coulis instantly or transfer it into a sterilized jar. The coulis should be good enough for a week in the fridge.
Tips:
- Since coulis is a simple sauce with few ingredients, the quality of the fruit makes all the difference. Pick ripe strawberries, or even mangoes for a pop of color and flavor.
- Always taste the mixture before blending and add more sugar if necessary. Diffeent fruits have different level of sweetness
- After dissolving the sugar with water, let the syrup cool slightly, to prevent steam buildup in your blender, that will make things messy.
- You can strain your coulis through a fine mesh sieve to remove any seeds or fibrous bits for a velvety, restaurant-style sauce
Chocolate Ganache
Ingredients:
- 230 gm Cadbury Bournville 70% Dark Chocolate
- 240 ml heavy cream
Instructions:
- Chop the chocolate or roughly break it and then melt it in the microwave in 30-second intervals.
- Stir it between every round so it is well combined.
- Simmer the heavy cream until it reaches a gentle simmer, then mix both ingredients.
- Mix well so the ganache is smooth and glossy.
- You can use the ganache instantly or let it cool and slightly thicken at room temperature.
Chocolate Sauce
Ingredients:
- 150 gm white sugar
- 50 gm Cadbury Cocoa Powder
- 300 ml milk
- 1 ½ tbsp flour
- 2 tbsp butter
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- Whisk together sugar, cocoa, and flour in a bowl to remove any lumps.
- Then heat butter, milk, and vanilla in a saucepan and bring it to a gentle simmer. Whisk to ensure everything is combined.
- Keep the heat steady and add the dry ingredients and mix well.
- Eventually, the sauce will become thick, smooth and glossy. At this point, add a pinch of salt.
Tips:
- Mix sugar, cocoa powder, and flour together thoroughly before adding them to the saucepan. This eliminates lumps and gives you a head start on a smooth sauce.
- The butter is essential in giving the chocolate sauce a silky texture and a richness that balances the bitterness of cocoa powder.
- Cook the sauce on low heat to avoid scorching the milk or separating the fat.