Dessert Sauces

Dessert sauces and syrups make your life sweeter! Coffee tastes better when laced with syrup. Cupcakes are more fantastic when drizzled with bright, red strawberry syrup. Milkshakes are more fun with all those sweet, dazzling syrups and toppings. And who can even forget the hot fudge sundae topped with warm chocolate or caramel syrup? Whatever sweet and exciting syrups and toppings you can dream or think of, there’s certainly one available for you in the market.

Dessert Sauces Trivia

• There are thirteen major types of dessert sauces: Homemade chocolate sauce, Raspberry coulis, Vanilla sabayon, Homemade hot fudge sauce, Chocolate ganache, Homemade strawberry glaze, Creme Anglaise sauce, Vanilla cream glaze, Buttermilk sugar glaze, Sweet lemon glaze, Chocolate espresso sauce, Sweet cherry syrup, and Caramel sauce

 

Dessert Sauces Buying Guide

There are different types of dessert sauces available in the market. Most are commercially produced but you can also purchase the dessert sauces from farmer’s markets since they are made with all-natural ingredients. Be warned that the preservatives and chemicals in dessert sauces can exacerbate allergies and other conditions such as sinusitis, allergic rhinitis, and asthma.

Dessert Sauces Production & Farming in Texas

Dessert sauces can be purchased in on-channels and off-channels. There are many types of dessert sauces from the classic flavor to contemporary combinations. Beware of some coloring, preservatives, and chemicals that can trigger allergies. It’s best to purchase dessert sauces from artisan makers to be assured of a high-quality and preservative-free product.

Preservatives and Chemicals

Jams, jellies, conserves, preserves, and dessert sauces are made with four basic ingredients: fruit, pectin, acid, and sugar.

 

Fruit or vegetable is the base for any jams, jellies, preserves, or sauces. It is essential to use firm and ripe fruit for jams as over-ripe fruits will result in a liquidy set. Meanwhile, an under-ripe fruit will have fewer juices and under-developed flavors. Taste the fruits first before using them on your jam.

 

Pectin is essential to achieve the gel-like consistency of the jam. In simpler terms, pectin is necessary to set the jam. It is important to know the difference between pectin and gelatin. Pectin is a natural starchy substance usually found in fruits while gelatin is derived from animals. Certain types of fruits have different pectin levels. Strawberries, blueberries, and peaches are low in pectin meanwhile blackberries, currants, cranberries, and eastern concord grapes have a high pectin content.

 

Sugar is another essential ingredient in jams, jellies, preserves, and sauces. While people think sugar is just a sweetener, it is much more than that. Sugar is essential in retaining the shape and texture of the fruit. In the case of low-sugar jams, they have a shorter shelf-life because of their consistency. Low-sugar jams should also be paired with low-sugar pectin to successfully achieve the texture. Otherwise, the unsuccessful chemical reaction would result in a less desirable texture.

 

Citric acid, malic acid, and tartaric acid are commonly used in jams and jellies. Acids are essential to bind and form the pectin. Most people can easily purchase powdered forms of acid, but the acid of lemon juice or other citrus fruits would suffice

 

Packaging

Commercially produced dessert sauces are packaged in airtight sterilized glass or plastic containers that and sealed to preserve the contents. Most of these dessert sauces are then adorned with the branding components of the manufacturer such as the company name, the quantity and weight of the products, information regarding the ingredients, nutritional information, and allergy risks. The best before date is also included to guide the consumers about the spoilage of the dessert sauces.

 

Enjoying Dessert Sauces

Dessert sauces can be eaten in a variety of ways and can be incorporated into multiple desserts such as cupcakes, muffins, sponge cakes, cheesecakes, pies, bars, and so on. You can also use dessert sauces as coffee flavorings such as chocolate syrup, caramel syrup, mocha syrup, and different types of fruit syrup. The possibilities are endless.

 

Storage

Unopened dessert sauces can be stored at room temperature, as long as it is kept in a cool, dry place away from the direct heat of the sun. Once opened, dessert sauces must be refrigerated at all times. They must not be let out at room temperature for long periods to preserve their flavor and prevent contaminants from spoiling the product.

 

Cooking

HOMEMADE SALTED CARAMEL RECIPE

 

This lovely salted caramel is made using only 4 ingredients and can be customized to your liking. the possibilities are endless! Don’t forget to wear protective wear when cooking and don’t ever leave your caramel to avoid being burnt.

 

INGREDIENTS:

1 cup (200g) pure cane granulated sugar (

6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces

1/2 cup (120ml) heavy cream, at room temperature

1 teaspoon salt

 

PROCEDURE:

1. Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.

 

2. Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)

 

3. After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.

 

4. Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

 

5. Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.

 

6. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.