Homemade Caramel Sauce and Chocolate Sauce

In the photo --  gluten-free brownie , Charlotte's Chocolate Black Bean  or my Coconut Flour Brownies -- served with vanilla ice-cream and Caramel Sauce.    

I know these sauces  are easily bought but I like to make my own and find the flavour superior to the commercial brands.  Isn't home made always better ?

Caramel Sauce

• 1 cup white sugar 
• 3 tbsp water 
• 6 tbsp butter 
• 3/4  cup whipping cream 

1. Put sugar and water into a small sauce pan and place on medium heat, stirring constantly. The sugar will melt, then crystallize then melt again.  When it melts the second time, watch it carefully -- still stirring until it turns a lovely caramel colour. Be careful not to let it get too dark or it will be bitter. 
2. Add the butter,  stirring until it melts. 
3. Remove from heat and let cool slightly,  then add the cream stirring until smooth. 
4. The sauce will thicken as it cools.   It can be warmed in microwave  before serving if desired.  
5. Store in fridge. 

 Chocolate Sauce 

• 1/4 cup butter 
• 1/2 cup cocoa 
• 3/4 cup white sugar 
• 1/4 cup white corn syrup 
• 3/4 cup milk 
• 1 tsp vanilla  

1. Melt butter in sauce pan. 
2. Remove from heat and stir in the cocoa , stirring until completely smooth. 
3. Add the sugar,  corn syrup and milk 
4. Return to the element and cook until mixture comes to a boil. 
5. Remove from heat and add vanilla. 
6. Sauce will thicken as it cools.  
7. Store in the fridge.  

NOTE:  These Sauces keep well in the fridge --  mine usually get used before I worry about them but a couple of weeks to a month should be fine! 

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