David Rubel's

What's For Dinner?

1/18/06 

Sundae Sauces

(serves two adults and two children)

Bosco be gone! These two dessert sauces are so easy to make that you will no longer have any excuse to serve the plasticized goop that comes in a jar. Homemade sauces don’t have preservatives, of course, but they never last long enough for that to become a problem!

Chocolate Sauce
(makes about two pints)

• about 3/4 lb high-quality bittersweet chocolate
• 2 c heavy cream
• 1/4 c light corn syrup
• 4 Tbs butter
• pinch of salt

1. Unless the chocolate you’re using comes in chip form, chop it coarsely so that it melts easily.

2. Heat the heavy cream and corn syrup in a large saucepan over a medium flame until the cream becomes very hot. (Note: Do not let it boil.)

3. Just before the cream starts to boil, reduce the heat to medium low and whisk in the chocolate pieces.

4. Once the chocolate has melted, remove the sauce from the heat, and add the butter and salt. Whisk steadily as the butter melts.

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Butterscotch Sauce
(makes about two pints)

• 1 4-oz stick unsalted butter
• 1 1/3 c dark brown sugar
• 1 1/3 c white sugar
• 1 Tbs kosher salt
• 1 c light corn syrup
• 1/4 c water
• 1 1/2 c heavy cream
• 2 Tbs vanilla extract

1. Measure out all of the ingredients. The sugars and salt can be combined in a single bowl. So can the water and light corn syrup, with the cream and vanilla extract in a third bowl or measuring cup.

2. In a large, heavy-bottomed saucepan, melt the butter over medium-low heat.

3. Once the butter has melted, add the sugars, salt, corn syrup, and water, whisking to combine. Bring to a boil over medium-high heat, and continue to boil, stirring often, until the mixture turns a rich medium brown, about 8 minutes.

4. Remove the sauce from the heat. Add the cream and vanilla extract in a thin stream, whisking as you go

Note: The butterscotch sauce, in particular, will still be very hot at the end, so resist the temptation to sample it until it has cooled a little.

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Tips

* I’ve given a wide range for the amount of chocolate because high-end chocolates, especially European varieties, come in odd weight measurements. Don’t be concerned. Just make sure the chocolate you use is good. As long as you use at least half a pound, you’ll be fine, especially if the chocolate you choose has a high cocoa-butter content. Experiment with different amounts of different varieties until you find just the right combination to suit your family’s taste.

* These sauces make great gifts, but resist the temptation to double the recipe. You’re better off making multiple batches so that you can stay in control.

*Both sauces store very well in canning jars.

* Because these sauces harden in the refrigerator, you’ll need to warm them up before serving them. Refrain from using the microwave, which is too difficult to control. (The chocolate sauce, in particular, has a tendency to separate.) Instead, place the jar with the sauce inside a saucepan filled about halfway with water and heat slowly over a low flame.

If you have tried one of these recipes and have an improvement or tip or variation to suggest, please e-mail David at dinner@wamc.org. Also feel free to send along your own family cuisine recipes. You can even request dishes that you'd like David to present in the future.

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David Rubel is president of Agincourt Press, a book production company in Chatham, New York. He spends his days writing American history, then heads home after work to cook for his wife and two young children. His most recent book is The Story of America (DK, 2002).