I have a friend who does all her Christmas shopping in September. Just as I am getting used to fall and the new school routine, she’s announcing on Facebook that she’s finished shopping. As many times as I swear I will follow her lead, it’s always the same. A week before Christmas and I am envying people who don’t celebrate Christmas, if only for their reduced cortisol levels. If you are scrambling too, this is a quick and easy DIY for any ice cream lovers you might have on your list. Which is, basically, everyone. Who doesn’t love ice cream? You can make all the sauces in less than an hour, then stick on some labels, tie on some jingle bells and you’re set! Totally easy, yet bound to impress. And best of all, stress free. (If you like my labels, you can download a PDF here.)
ingredients for hot fudge sauce:
makes 1 pint
- 1/2 c. sugar
- 1 & 1/2 c. heavy cream
- 2 tbl. light corn syrup
- 2 oz. unsweetened chocolate
- 2 tbl. unsalted butter
- 1 tbl. vanilla extract
Put all ingredients except the vanilla into a medium pot and bring to a boil while whisking . Take off heat, then whisk in vanilla. Let cool a bit, then pour into your jar. Leave jar opened until fully cool.
ingredients for butterscotch sauce:
makes 1 pint plus a little bit extra
adapted from The Perfect Cake via Smitten Kitchen
- 12 tbl. unsalted butter
- 1 & 1/2 c. heavy cream
- 1 & 1/2 c. light brown sugar
- 1 & 1/2 tsp. kosher salt
- 4 tsp. vanilla extract
Melt butter in a medium pot over medium heat. Once melted, add sugar, cream and salt and whisk together. Bring to a slow boil and cook for 5 minutes, whisking occasionally. Remove from heat and whisk in the vanilla. Let cool a bit, then pour into your jar. Let cool completely before closing the lid.
ingredients for caramel sauce:
makes 1 pint
- 1 & 1/2 c. heavy cream
- 4 tbl. (1/2 stick) unsalted butter
- 1 & 1/2 c. sugar
- 1/4 tsp. salt
- 1/4 c. light corn syrup
- 1/4 c. water
- 1 tsp. vanilla extract
*You can make this sauce even if you don’t have a candy thermometer. Just heat the sugar over medium heat for 5 minutes in the first step, then heat until it turns a light brown color in the second step.
Put the butter and cream into a small saucepan over medium heat until butter melts. Take off heat, whisk to combine and set aside.
In a medium saucepan, combine sugar, corn syrup and water. Whisk together, then attach your candy thermometer and heat over medium heat until it reaches 300°. Do not stir. Once you’ve reached 300°, turn off heat. Slowly pour in cream and butter mixture. This will cause the sugar mixture to bubble up dramatically. Whisk together, then turn heat back on and bring mixture up to 250°. It will bubble and turn light brown. Remove from heat and whisk in vanilla. Let cool a bit before pouring into the jar, and cool completely before closing the lid.
Keep the sauces in the refrigerator. When ready to eat, take off lid and heat in the microwave on low power until warm.
