There is nothing like your own homemade toppings when serving ice cream or any other frozen or baked dessert. Your guests will go gaga, and you will become the dessert hero! Here are recipes for two of the best ice cream toppings in America. Enjoy!
2 ounces Water
¾ stick Butter- Sweet (unsalted)
2 3/4 pd Dark Brown Sugar
16 ounces Heavy Cream
1 ounce Arrowroot or Corn Starch
1/.2 ounce Cinnamon
2 ounces Molasses
1. Cook and melt sweet butter and heavy cream
2. Pour in double boiler, water,, bring to boil
3. Stir in brown sugar
4. Stir in heavy cream and sweet butter
5. Bring to a boil, and continue boiling for 4-6 minutes
6. Remove from heat, add corn starch
7. Add cinnamon
8. Cool immediately
HOT FUDGE SAUCE
1 cup sugar
4 ounces unsweetened cocoa powder
1/4 teaspoon salt
1 cup water
1 cup heavy cream
1 cup light corn syrup
4 ounces semisweet chocolate, coarsely chopped and divided
1/2 cup (1 stick) butter, softened
1 tablespoon vanilla
2 ounces Brandy
1 Teaspoon cinnamon
Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, and 1/2 of the chopped chocolate.
Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, brandy and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.
Don’t want to make your own? Ice Cream University now offers our own line of topping sauces. Visit our shop and look for the Malcolm’s Organic line.