Friday, April 9, 2010

Caramel Sauce, Chocolate Sauce, Strawberry Sauce, Chocolate Glaze, Hot Fudge Sauce

My brother Tommy, sister Susan, and Me.

Caramel Sauce

1/4 cup butter
1/2 cup cream
3 tablespoons Splenda
1 1/2 teaspoons vanilla
2 ounce cream cheese (softened)

Melt butter add sweetener, and cream, boil 6 minutes. Remove from heat add vanilla and cream cheese.

Chocolate Sauce
1 ounce unsweetened baking chocolate or 1 tablespoon cocoa
1/4 cup cream
2 tablespoons Slenda
1 tablespoon butter
1-2 tablespoon erythritol

In saucepan, melt butter and chocolate squares
on low heat.Add sweetener and dissolve.
Add cream and bring to boil for one
minute stirring constantly.
Add vanilla and mix well.
Mixture will slightly thicken as it cools

Strawberry Sauce
16 ounces frozen, strawberries unsweetened
2 tablespoons Splenda
1/4 cup water
Bring mixture to boil, simmer until strawberries are soft, cool, put in Magic Bullet or food processor till smooth. Chill

Chocolate Glaze
1/3 cup sugar free chocolate chips,
2 tablespoons butter
1 cup SF confectionery
3 tablespoons milk
Melt above over medium heat
Hot Fudge Sauce

1 can (12 ounces) evaporated milk
2 cups semisweet chocolate chips
1/2 cup Splenda
1 tablespoon stick margarine or butter
1 teaspoon vanilla

Heat milk, chips and sugar to boiling in 2 quart saucepan over medium heat, stirring constantly; remove from heat.

Stir in margarine and vanilla until mixture is smooth and creamy. Serve warm over ice cream, cake or brownies. Store in refrigerator up to 4 weeks.

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