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Hot Fudge Sauce
3 (1-ounce) squares unsweetened chocolate
1
⁄2 cup half ’n half
3
⁄4 cup sugar
Dash of salt
1
⁄4 cup butter or margarine
1 teaspoon vanilla extract
In medium saucepan combine chocolate, half ’n half, sugar, and salt. Cook over
medium heat, stirring continuously until chocolate is melted.
Remove from heat and whisk in vanilla extract and butter. Continue to whisk until
smooth. Serve warm over ice cream.
Lemon Sauce
3
⁄4 cup sugar
1 tablespoon cornstarch
Dash of salt
3
⁄4 cup water
1 large egg, beaten
3 tablespoons lemon juice
1 tablespoon butter or margarine
In medium saucepan combine sugar, cornstarch, and salt. Mix until all ingredients
are combined. Add water and cook over medium heat, stirring continuously until
steaming.
In medium bowl, slightly beat eggs. Slowly whisk in half of the hot mixture then
pour back into saucepan. Cook over medium-low heat until slightly thick, about 5
minutes.
Remove from heat and whisk in lemon juice and butter. Continue to whisk until
smooth. Serve warm or cold over vanilla ice cream.
Peanut Butter Sauce
1 cup sugar
1 tablespoon white corn syrup
1
⁄4 teaspoon salt
3
⁄4 cup milk
6 tablespoons peanut butter
1 teaspoon vanilla extract
In medium saucepan combine sugar, syrup, salt, and milk. Cook over medium-
low heat, stirring continuously until thickened. Stir in peanut butter and vanilla until
smooth. Remove from heat and cool.
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