SAUCES FOR DESSERTS --Ma’am Ade

SWEET
SAUCES
 Sugar syrup
 Fruit syrup
 Fruit paresis
CREAMY SAUCES
 Vanilla Sauce
 Sweet Cream Cheese Sauce
 Basic Chantilly Cream
BUTTERED
SAUCE
 Caramel Sauce
 Hard Sauce
 Hot Fudge Sauce
SUGAR
SYRUP
This is sugar and water
brought to a boil. It can be
thin, medium, or thick. The
ratio of sugar to water can
be thin (1:3); medium (1:2);
or thick (1:1)
  This syrup
drained from
canned and
processed fruits.

FRUIT SYRUP
FRUIT PARESIS
 This sauce is made
by blending the flesh
of ripe fruits mixed
with sugar or syrup or
syrup into a smooth,
thick, consistency.
Other flavorings and
thickenings may be
added.
 VANILLA
SAUCE

This is a mixture
of vanilla, milk
eggs, sugar, and
whipped cream.
SWEET CREAM
CHEESE SAUCE

This is a mixture of
heavy cream,
cream cheese,
vanilla, sugar, and
egg white.
BASIC CHANTILLY CREAM

This is a mixture of
whipping cream,
confectioners’ sugar, and
egg white.
 CARAMEL
SAUCE

This is a mixture of
butter, condensed milk,
brown sugar, and syrup.
HARD SAUCE

This is a mixture of
butter,
confectioners’
sugar, and brandy.
HOT FUDGE SAUCE

This is a mixture of
butter, sugar, milk,
cocoa, flour, salt,
and sugar.