If you’re still needing some inspiration for gifts – these homemade sauces can’t be beat. Who doesn’t love something that’s homemade and decadent? These sauces are some of my favorites and easy to make. Add some holly, pine branches, or a branch with red berries to a jar filled with sauce, along with a tag, and you’ve got a festive, simple, beautiful gift ready to give.
Maple Cream Sauce
1/2 cup maple syrup
1/4 cup butter
1/2 cup brown sugar
8 ounces cream cheese
1-2 drops maple extract
In a medium saucepan, combine the syrup and butter and cook over low heat until butter is melted. Stir in brown sugar until dissolved and remove from heat. In a medium microwave-safe bowl, soften the cream cheese until it can be stirred smooth by hand. Gradually pour the maple butter mixture into the softened, stirred cream cheese, mixing well as you add the maple mixture. Add a drop or two of maple extract (or as much as you would like to taste) and stir until combined.
Store in the refrigerator. To use, heat in the microwave until it reaches desired consistency.
This sauce is what I use when I make Maple Blondies. But it’s also great on ice cream, waffles, brownies…
Easy Hot Fudge
1 stick (1/2 cup) of butter
1 cup of chocolate chips (milk, semi-sweet or dark – your choice)
1 14 oz. can of Sweetened Condensed Milk
In a medium sauce pan on medium heat, melt the butter. Stir in the chocolate chips. Add the Sweetened Condensed Milk. Stir well to combine until smooth and silky.
Store in the refrigerator. To use, heat in the microwave until it reaches desired consistency. Good for one month in sealed container.
Recipe from Simply Gourmet
Salted Caramel Sauce
1 cup sugar
6 tablespoons salted butter, cubed
pinch or two of sea salt flakes
2/3 cups heavy cream, at room temperature
Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and sea salt flakes and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. (If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer).
Store in the refrigerator. To use, heat in the microwave until it reaches desired consistency.
Recipe from these Salted Caramel Cupcakes
What are some of your favorite homemade gifts to give or get??
Enjoy! Manda
