These taste better than store-bought – rich, flavourful, and easy to make from scratch!
1. Chocolate Sauce
Ingredients:
- ½ cup unsweetened cocoa powder
- 1 cup water
- 1 cup granulated sugar
- Pinch of salt
- ½ teaspoon vanilla extract
Directions:
- In a small saucepan, whisk together the cocoa powder, water, sugar, and salt over medium-low heat.
- Stir continuously until the mixture is smooth, glossy, and slightly thickened (about 3 minutes).
- Remove from heat and stir in the vanilla extract. The sauce will appear thin but will thicken as it cools.
- Pour into a clean jar or airtight container. Let cool at room temperature before sealing and refrigerating.
- Use on ice cream, cakes, in hot chocolate or chocolate milk—or enjoy with a spoon!
2. Caramel Sauce
Ingredients:
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- In a heavy-bottomed saucepan, stir the sugar and water together just enough to make an even layer.
- Cook over medium heat until the sugar dissolves and turns clear and bubbly (about 3–4 minutes).
- Do not stir once the sugar dissolves. Instead, swirl the pan occasionally and use a pastry brush with water to clean down the sides to prevent crystallisation.
- Continue cooking until the mixture turns a deep amber colour (8–12 minutes). Watch carefully to avoid burning.
- Carefully add the butter and whisk until fully melted. The mixture will bubble vigorously—this is normal.
- Remove from heat, slowly add the cream while whisking constantly.
- Stir in vanilla and salt.
- Let the sauce cool in the pan for 10 minutes, then transfer to a glass jar. Allow to cool completely before sealing.
3. Strawberry Sauce
Ingredients:
- 2 cups fresh or frozen strawberries, hulled and halved
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Directions:
- In a medium saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to break down (about 5–7 minutes).
- For a thicker sauce, dissolve the cornstarch in 1 tablespoon of water and stir it into the mixture. Cook for 1–2 more minutes until thickened.
- Remove from heat. For a smooth sauce, blend with an immersion blender or food processor. For a chunky sauce, leave as is.
- Let cool, then pour into a jar or container. Refrigerate until ready to use.
4. Vanilla Sauce (Custard-Style)
Ingredients:
- 1 cup whole milk
- ½ cup heavy cream
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Directions:
- In a saucepan, whisk together milk, cream, sugar, and cornstarch. Heat gently over medium heat until warm.
- In a separate bowl, whisk the egg yolks. Slowly pour in a small amount of the warm milk mixture to temper the yolks, whisking constantly.
- Gradually pour the yolk mixture back into the saucepan, stirring continuously.
- Cook over medium-low heat, stirring frequently, until the sauce thickens slightly and coats the back of a spoon (do not boil).
- Remove from heat and stir in the butter and vanilla extract.
- Let cool slightly before serving warm, or refrigerate for a chilled option. Perfect for drizzling over cakes, bread pudding, or fresh fruit.
Storage Tips
- Refrigerate all sauces in sealed containers or jars. Most will keep well for up to 1 week.
- Reheat gently in the microwave or on the stove if needed—avoid overheating to prevent separation.
- Freeze fruit sauces like strawberry for up to 3 months.
Final Thoughts
Whether you’re dressing up ice cream, pancakes, brownies, or waffles, these homemade dessert sauces bring rich, authentic flavour to every bite. From decadent chocolate and buttery caramel to bright strawberry and smooth vanilla, these sauces are a must-have for any sweet tooth.