Use sauces to make your dessert even more delicious

Special to the Packet and the GazetteJanuary 3, 2012 

Now that the holiday baking season is over, let's look at some interesting sauces you can use to dress up regular desserts.

Dessert sauces are divided into two general classes: hard and liquid. Hard sauces are uncooked mixtures of butter and sugar. Liquid sauces are made with water, fruit juice, milk or cream-thickened with egg, flour or starch.

Before choosing a sauce, one should consider the nature of the dessert, its texture and its color. A rich dessert should have a simple sauce; a bland one is given character by a sauce with high flavor.

Here are some sauces I recommend:

Chocolate-Peanut Butter Sauce

1 (6-ounce) package semisweet chocolate morsels

1/4 cup crunchy peanut butter

1/4 cup light corn syrup

1/4 cup plus 1 tablespoon whipping cream

Melt chocolate morsels in top of a double boiler. Add peanut butter, stirring until well blended. Remove from heat, and stir in corn syrup and whipping cream. Serve warm over ice cream.

Makes: 1 1/4 cups

NOTE: Store in refrigerator. Reheat over low heat before using. If the sauce becomes too thick, stir in a small amount of whipping cream.

Apple Ice Cream Sauce

1/2 cup firmly packed brown sugar

1 tablespoon corn starch

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon grated lemon rind

3/4 cup water

1 (20-ounce can pie-sliced apples, undrained

1 quart vanilla ice cream

Combine brown sugar, cornstarch, cinnamon, nutmeg, lemon rind and water; blend well. Stir in apple slices, cook over medium heat, stirring constantly, until thickened. Serve hot over ice cream.

Makes: 4 to 6 servings.

Sunshine Sauce

2 egg yolks

1 cup confectioners sugar

1 teaspoon vanilla

1 cup heavy cream, whipped until stiff

Beat the egg yolks, add sugar and vanilla and beat together. Just before serving add the cream.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. Email her at

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