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|Williams Sonoma plates and spoon old, others available|
Good morning how is your week? I hope that you liked the the first two days of easy homemade Christmas gifts, if you missed them be sure to check out the Peanut Brittle and the scrumptious Union Square Cafe Bar Nuts.
Today I am sharing two sauces that can be used over ice cream, cakes, drinks or to eat by the spoonful.
|Weck’s Jar, Williams Sonoma plates and spoon|
Salted Dark Chocolate Hot Fudge
3 oz. bittersweet chocolate
3 Tablespoons unsalted butter cut into pieces
1/4 cup unsweetened cocoa powder
3/4 cup of heavy cream
3 tablespoons light corn syrup
2 Tablespoons sugar
1 Tablespoon vanilla extract
Pinch of sea salt
In the top of a double boiler melt the chocolate and the butter together. When the mixture is completely melted remove from the heat and add the cocoa powder.
In a medium saucepan combine the cream, corn syrup, sugar, salt and bring to a boil. Be careful not to let this burn, it comes to a boil quickly. Remove from the heat and stir in the vanilla and the chocolate mixture. Scrape into a bowl and press a piece of plastic wrap over the surface. Let cool for 20 minutes. You can store this is a glass jar for up to 3 weeks in the refrigerator.
Bourbon Pecan Salted Caramel
Recipe from Garlic & Zest
1/3 cup pecans
1 cup of granulated sugar
1 tablespoon light corn syrup
3 Tablespoons PLUS 1 Tablespoon of bourbon, divided
3/4 cup of heavy whipping cream
1 teaspoon fine sea salt
Preheat oven to 300. Place peacan on a baking sheet and toast for 10-12 minutes. Transfer the pecans to a cutting board and chop. Set aside.
In a medium saucepan place the sugar, corn syrup and 3 tablespoons of bourbon. You do not need to stir.
Have the whipping cream near the stove so it is ready for use.
Over medium to medium -high heat bring the mixture to a boil, you can swirl it a little. The mixture will turn from light colored to light brown to amber. From amber to burnt comes really fast so watch the sugar mixture. Once mixture is amber color pour the cream into the center of the pan, the mixture will bubble. Once the bubbles calm a bit stir vigorously with a wooden spoon, then add the nuts and the salt, mix. Let it cool for 10 minutes then add the bourbon and mix again. Once cooled pour into a glass container. You can store for up to 2 weeks in the the refrigerator.
As always, I hope that you try these recipes. If you do let me know, I think you will really enjoy them.
Have a great day!