Sauces and Toppings

Honey Butter Sauce     
1 cup honey
½ cup granulated sugar
½ cup heavy cream
1 tbsp. cornstarch
½ tsp. ground cardamom
½ tsp. ground cinnamon
1 tbsp. unsalted butter, chilled
In a clean, dry bowl, combine cornstarch, sugar, cinnamon, and cardamom until evenly mixed. In a small saucepan combine sugar mixture, cream and honey; bring mixture to a boil stirring continuously; cook for 1 minute longer then remove from heat. Whisk in butter until melted, and serve. Delicious served warm or cold. Store refrigerated in an airtight container for up to 1 week

Maple Butter Sauce
1½ cup pure maple syrup
½ cup granulated sugar
½ cup butter
2 tbsp. cornstarch
2 tbsp. water
½ tsp. ground cinnamon (optional)
In a small saucepan combine sugar, butter and Maple syrup; bring mixture to a boil, stirring continuously; remove from heat. In a small
bowl dissolve cornstarch in water. Add starch mixture and bring mixture back to a boil, stirring continuously; boil for 1 minute then
remove from heat. Delicious served warm or cold. Store refrigerated in an airtight container for up to 1 week.

Burnt Caramel Topping
1 ½ cups granulated sugar
2 tbsp. corn syrup
½ cup water
¾ cup heavy whipping cream
In a heavy saucepan combine sugar, corn syrup and water – bring to a boil, continue boiling mixture slowly – brushing
down the sides of the pan with clean water to prevent sugar crystals forming. Watch pot carefully for when the sugar
begins to turn amber in color. When desired color is achieved, turn off heat and whisk in the heavy cream. Transfer
caramel to a heat proof bowl and allow to cool slightly until ready to use. Serve warm. Store leftovers in refrigerator.
Microwave for 10-15 seconds if caramel becomes too cold to pour.

Raspberry Sauce
1 pound frozen raspberries (unsweetened), thawed
1 cup granulated sugar
Juice from 1 lemon
Optional:
1 tbsp. cornstarch
2 tbsp cold water
2 tbsp. liqueur
Combine the first three ingredients; blend mixture in blender or food processor until berries are liquefied. Press the mixture through a fine sieve
to remove seeds, if desired. Optional – For thicker sauce: Dissolve 1 tablespoon cornstarch in 2 tablespoons of cold water; stir this into the
strained raspberry sauce. Place mixture in a heavy saucepan and bring to a boil, stirring constantly. Remove from heat and add 2 tbsp. of your
favorite liqueur to taste, if desired.

Chocolate-Orange Ganache
1 ½ cups heavy cream
1 tbsp. butter
1 pound milk chocolate*, chopped
2 tbsp. Grand Marnier or favorite orange liqueur
Combine cream and butter in medium saucepan. Bring to a boil. Remove from heat and add
chocolate, stirring constantly until all chocolate is melted throughout. Add 2 tbsp. of your favorite
liqueur (optional). Serve warm. *You may substitute bittersweet chocolate for the milk chocolate.
Stir in 2-3 tbsp. granulated sugar to cream and butter in saucepan before adding chocolate.