Homemade Syrups for Ice Cream and Pancakes

Frugal Topping Recipes for Hot Fudge Sauce, Fruit Syrups and More

Mar 24, 2009 Theresa Bledsoe

Toppings and syrups sell for much moe than the cost of making them at home. Here are five satisfying recipes to try.

Toppings made at home generally cost much less per serving, taste bettter, and contain fewer preservatives and other additives, than their commercially prepared counterparts. Included below are four simple topping recipes that will serve up lots of great taste. Try them on ice cream, pancakes, waffles and other desserts.

Grandmother's "Maple" Syrup

Ingredients:

• 4 cups of white sugar
• 1/2 cup of brown sugar
• 2 cups of water
• 1 teaspoon of vanilla
• 1 teaspoon of maple flavoring

Directions:

1. Stir together the white and brown sugars and 2 cups of water in a medium saucepan.
2. Cover and simmer for 10 minutes.
3. Remove from heat and add the vanilla and maple flavorings
4. Serve.

Refrigerate leftover syrup.

Homemade Hot Fudge Sauce

Ingredients:

• 1 1/2 cups of sugar
• 6 Tablespoons of cocoa
• A dash of salt
• 3 Tablespoons of water
• 1 large (12 ounce) can of evaporated milk
• 4 Tablespoons of butter
• 2 teaspoons of vanilla

Directions:

1. In a medium saucepan, combine the sugar, cocoa, salt and water.
2. Add the evaporated milk, and mix well.
3. Bring the mixture to a boil over medium heat, and boil 4-5 minutes until thickened.
4. Remove from heat, and add butter and vanilla. Beat well.
5. Serve.

Syrup may be used immediately. Store leftover syrup in a microwaveable jar for reheating.

Raspberry, Strawberry or Blackberry Syrup

Ingredients:

• 1 package of frozen berries (or about 16 ounces of fresh berries of your choice.)
• 2 cups of sugar
• 1/2 cup of water

Directions:

1. Bring all of the ingredients to a boil over medium heat.
2. Remove syrup from heat immediately once it begins to boil.
3. Strain syrup through a wire mesh sieve, if desired, to reduce seeds.
4. Serve.

Refrigerate leftover sauce for use within the next few days. To keep syrup for a longer period of time, pour it into a freezer safe container and freeze until needed.

Apple Syrup

Ingredients;

• 1 cup of apple juice
• 2 cups of sugar
• 1 cinnamon stick

Directions:

1. Place all the ingredients in a saucepan
2. Bring mixture to a boil.
3. Remove syrup from heat immediately once it begins to boil.
4. Serve.

Refrigerate any remaining syrup. Syrup will need to be used or discarded within 3 or 4 days.

Carmel Sauce Ice Cream Topping

Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla

Directions:

1. Put the sugar and water in a heavy saucepan over low heat.
2. Cover and cook for about 5 minutes, or until the sugar dissolves.
3. Increase the heat to medium-high and cook, stirring frequently, until the sugar turns a medium golden brown color, about 5 to 7 minutes.
4. Carefully and slowly add the cream and the vanilla.
5. Simmer until the caramel dissolves and mixes with the cream.
6. The sauce will be smooth and slightly thickened.
7. Serve warm or cool.
8. Add a little more cream before serving if it's too thick.

These satisfying recipes not only taste great, but are less expensive per serving. In addition most require only ingredients readily availabe at home, so you can have the toppings of your choice any time you need them.

The copyright of the article Homemade Syrups for Ice Cream and Pancakes in Recipes is owned by Theresa Bledsoe. Permission to republish Homemade Syrups for Ice Cream and Pancakes in print or online must be granted by the author in writing.