Make your own Dessert Sauces

I've shared a few dressings that work well for lunch or dinner, but how about dessert you ask....  I know you were thinking about dessert, we always think about desserts, 

shhh it will be our guilty pleasure/secret.

Caramel Sauce
Makes about 1½ cup

• 11/3 cup granulated sugar
• 1 cup water
• 1½ cup heavy cream
• 1 tsp. vanilla extract
• 1½ tbsp. coarse sea salt, optional

1. Place granulated sugar and water in medium sized saucepan.
2. Cook on medium heat for 10–15 minutes or until temperature reaches 325° F and the syrup is deep amber color.
3. Remove from heat and carefully stir in heavy cream.
4. Add vanilla and salt. 
5. Let cool completely before pouring into Squeeze It Bottle.
6. Store in refrigerator for one month.

Chocolate Syrup
Makes about 1½ cup

• 1½ cups granulated sugar
• ¾ cups unsweetened cocoa powder
• 1 cup water
• ¼ tsp. salt
• 1 tsp. vanilla extract

1. In Chef Series 3-Qt. Saucepan with Strainer Cover, combine granulated sugar and cocoa powder. Mix until no lumps remain. 
2. Add water and stir until well combined.
3. Bring to a boil. 
4. Reduce heat and simmer for 15–20 minutes until sauce has thickened, stirring constantly. 
5. Remove from heat add salt, vanilla extract and mix until well incorporated. 
6. Let cool.
7. Pour chocolate syrup into Squeeze It Bottle
8. Refrigerate and use within six weeks.

See I told you the Squeeze It Bottles work well with all kinds of things.  Grab yours from my Tupperware Site today!