Cuisinart ICE-100 Instruction And Recipe Booklet page 23

SAUCES
CARAMEL SAUCE
While we love this sauce on our ice creams, it can also be used
as a dipping sauce for fruit and cake.
Makes about ¾ cup
¾ cup granulated sugar
½ teaspoon sea or kosher salt
¼ cup water (enough so that the consistency when mixed with the sugar
and salt is similar to wet sand)
1 tablespoon light corn syrup
¹∕ ³ cup heavy cream
3 tablespoons unsalted butter, cut into ½-inch cubes
1. In a medium, heavy-bottomed saucepan, stir together the sugar, salt, water,
and corn syrup. Be sure to clean the inside walls of the pan if there is any
sugar on the sides (a clean, wet pastry brush works best). Set over medium-
low heat, to keep the mixture at a low simmer, and cook until the sugar mixture
turns a very light amber color (about 15 to 20 minutes). Keep a close eye on the
caramel as it can burn easily.
2. Once the sugar mixture has a light amber color, take it off the stove and slowly
and carefully stir in the cream — it will bubble up when the cream is added but
just keep stirring. After the cream has been incorporated, slowly whisk in the
butter, one piece at a time, continually whisking to emulsify until all the butter
has been added. Use immediately, or keep warm over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g
chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g
HOT FUDGE SAUCE
This recipe is your classic hot fudge sauce that is a perfect partner to many of
our ice cream and gelato recipes. It makes 2 cups, but it can be covered and
stored in the refrigerator for up to 2 weeks (just warm before serving).
Makes about 2 cups
²∕ ³ cup heavy cream
¹∕ ³ cup light corn syrup
¹∕ ³ cup packed light brown sugar
¼ cup cocoa powder, sifted
¼ teaspoon sea or kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate
1. In a heavy-bottomed saucepan, combine all ingredients except for semi-sweet
chocolate. Set over medium-low heat and bring to a slight boil. Add chocolate
and whisk to combine.
2. The Hot Fudge Sauce is best when served hot or warm. If using at another time,
cool to room temperature and then store in the refrigerator; reheat before
serving. It will keep in the refrigerator for up to 2 weeks.
Nutritional information per serving (2 tablespoons):
Calories 133 (53% from fat) • carb. 15g • pro. 1g • fat 8g • sat. fat 5g
chol. 18mg • sod. 15mg • calc. 11mg • fiber 1g
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