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D.I.Y. Friday: Homemade Ice Cream Toppings and Sauces

D.I.Y. Friday: Homemade Ice Cream Toppings and Sauces

Homemade Ice Cream Toppings and Sauces

Welcome to another D.I.Y. Friday! It’s is our Friday blog series in which we D.I.Y. a basic (sometimes naturally gluten free) recipe (like this, these homemade ice cream toppings and sauces) or other ingredient that you otherwise might be inclined to buy. Today’s recipe is your basic 4-for-1: 4 recipes for the best homemade dessert toppings and sauces you can imagine. And even though baby it’s cold outside already (at least where I live!), who doesn’t love a warm slice of apple pie à la mode? And if you’re worried that I’m gonna ask you to break out your candy thermometer, well, don’t worry. I am asking you to break out that thermometer, but only for the marshmallow topping and caramel sauce, not for the butterscotch or hot fudge. And anyway the whole thing is super easy. Plus, you’d best get comfortable cooking sugar. Gluten Free Classic Snacks uses a fair amount of caramel in some recipes. You don’t have to make your own, but … don’t you at least want to try?

Homemade Ice Cream Toppings and Sauces

Look how beautiful those sauces are. Just look. And each only takes a few truly basic pantry ingredients (sugar, water, egg whites, chocolate, butter).

Homemade Ice Cream Toppings and Sauces: Hot Fudge Sauce

We start with everyone’s favorite: hot fudge sauce. This is not a thin chocolate sauce. This is thick, rich, deep chocolate hot fudge sauce. But you don’t need me to tell you that. You’re lookin’ at what I’m lookin’ at.

Homemade Ice Cream Toppings and Sauces: Caramel Sauce

Next, caramel sauce. It’s thinner than the caramel you’d use to make, oh I don’t know, gluten free Twix candies (go on—click on that link and it’ll take you to a photo from Classic Snacks that you won’t soon forget). It’s all about the ingredients in the right proportions. No biggie at all. This is what that apple pie is begging for, and you know it.

Homemade Ice Cream Toppings and Sauces: Butterscotch Sauce

Oh, butterscotch sauce, you temptress. Deep, rich butterscotch sauce. Ice cream’s best friend.

Homemade Ice Cream Toppings and Sauces: Marshmallow Topping

And last but not least, marshmallow topping. It’s not really marshmallow, since there’s no gelatin. It’s more like marshmallow fluff, but thinner so you can drizzle it on top of that rich hot fudge sauce. Mmmmm…..

Homemade Ice Cream Toppings and Sauces: Hot Fudge, Butterscotch & Caramel Sauces

Have mercy.

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Prep time: Cook time: Yield: About 2 cups per recipe

Ingredients

Hot Fudge Sauce
1 cup (200 g) granulated sugar

1/4 teaspoon cream of tartar

1/4 cup (20 g) unsweetened cocoa powder

1/4 cup (2 ounces, weighted) water

6 tablespoons (3 fluid ounces) heavy whipping cream, at room temperature

5 ounces bittersweet chocolate, finely chopped

2 tablespoons (56 g) unsalted butter, chopped

3/4 teaspoon kosher salt

Caramel Sauce
1 cup (200 g) granulated sugar

1/4 teaspoon cream of tartar

1/4 cup (2 ounces, weighted) water

6 tablespoons (3 fluid ounces) heavy whipping cream, at room temperature

4 tablespoons (56 g) unsalted butter, chopped

3/4 teaspoon kosher salt (or more to taste)

Butterscotch Sauce
4 tablespoons (56 g) unsalted butter, chopped

1/2 cup (109 g) packed light brown sugar

3/4 cup (150 g) granulated sugar

3/4 cup (6 fluid ounces) heavy whipping cream

1/2 teaspoon pure vanilla extract

1/2 teaspoon kosher salt (or more to taste)

Marshmallow Topping
2 (60 g) egg whites, at room temperature

1 1/4 cups (250 g) sugar

2/3 cup (5 1/3 fluid ounces) water

1/8 teaspoon cream of tartar

1/8 teaspoon kosher salt

1 teaspoon pure vanilla extract

Directions

  • For the Hot Fudge Sauce: In a medium-size, heavy-bottom saucepan, place the granulated sugar, cream of tartar, cocoa powder, water and heavy whipping cream, and mix to combine well. Place the saucepan over medium heat, and bring to a simmer. Reduce the heat to medium-low, and continue cooking until the mixture thickens and reduces by almost one-quarter (4 to 5 minutes). It will first seem thinner as the sugar melts into the liquid, then eventually thicken. Remove the pan from the heat, add the chocolate, butter and salt, and whisk to combine well. Transfer to a heat-safe container with a lid, and allow to cool slightly before serving. Store in the refrigerator, and warm in a water bath on the stovetop or in the microwave before serving.

  • For the Caramel Sauce: In a medium-size, heavy-bottom saucepan, place the granulated sugar, cream of tartar and water, and mix to combine well. Place the saucepan over medium-low heat, and cook until the mixture is beginning to turn amber in color (to ensure that you do not burn the sugar, clip a candy thermometer to the side of the saucepan and remove it from the heat when the sugar mixture reaches 300°F). Remove the pan from the heat and, whisking constantly, slowly add the cream. The mixture will bubble fiercely. Keep stirring until the mixture stops bubbling and is smooth. Add the butter and salt, and whisk to combine well. Return the saucepan to medium-low heat, and bring back to a simmer. Cook, stirring frequently, until just slightly reduced (about 2 minutes). Transfer to a heat-safe container with a lid, and allow to cool slightly before serving. Store in the refrigerator, and warm in a water bath on the stovetop or in the microwave before serving.

  • For the Butterscotch Sauce: In a medium-size, heavy-bottom saucepan, melt the butter over medium heat. Add the brown sugar, and stir until combined. Stir in the granulated sugar, and cook over medium-low heat until smooth, stirring frequently. The mixture will clump, and eventually melt after about 3 minutes. Remove the saucepan from the heat and, whisking constantly, add the cream. The mixture will bubble quite a lot, and the sugar may seize. It will melt again, though. Continue whisking until the bubbling subsides. Return the saucepan to medium heat and, whisking occasionally, bring to a simmer. Continue to cook, whisking occasionally, for about 5 minutes or until the mixture is slightly reduced and coats the back of a spoon. Add the vanilla and salt, and whisk to combine. Transfer to a heat-safe container with a lid, and allow to cool slightly before serving. Store in the refrigerator, and warm in a water bath on the stovetop or in the microwave before serving.

  • For the Marshmallow Topping: In the bowl of your stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, whip the egg whites until they form soft peaks. In a medium saucepan, place the sugar, water, cream of tartar and salt, and whisk together. Cook the mixture over medium-high heat until it reaches the softball stage (240°F on an instant read candy thermometer). Remove the cooked sugar from the heat. With the mixer on low speed(making sure the sugar mixture doesn’t hit the whisk), pour the sugar mixture carefully down the side of the mixer bowl. Add the vanilla extract, and increase the mixer speed to high. Beat for 5 to 7 minutes, or until thick, white and glossy, and pours off the beaters slowly. Transfer to a container with a lid, and served immediately. Store in the refrigerator, and whisk until smooth before serving. After about 2 days, the sugars in the topping will begin to crystallize, affecting texture a bit but not flavor.

Love,
Me

 

P.S. Did you know you can preorder the new GFOAS cookbook, coming out in late March 2015? Gluten Free Classic Snacks is going to bring back all the brand-name treats you love—and a few you’ve probably even forgotten about. Gluten free Kit-Kats anyone??

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

Learn More

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