4 decadent homemade dessert sauces

Whether drizzled over fruit or folded into pies, these sweet sauces are sure to take dessert up a notch.

Of course, you can buy butterscotch sauce. Try this versatile version warm over ice cream in summer or over hot gingerbread in the fall and you'll always make it yourself.

What you need:

• 175 ml (3/4 c or 1 1/2 sticks) unsalted butter
• 175 ml (1 1/2 c) firmly packed brown sugar
• 0.5 ml (1/8 tsp) salt
• 250 ml (1 c) heavy cream
• 5 ml (1 tsp) vanilla extract

What to do:

1. In a small saucepan over low heat, melt the butter. Add the sugar, salt, and cream, and stir until the sugar has dissolved. Simmer for eight to 10 minutes over low heat, stirring continuously so that the sugar doesn't crystallize. Remove the saucepan from the heat and stir in the vanilla.
2. Serve warm or cold. Can be refrigerated in a covered container for up to a week. Makes about 600 millilitres (two and a half cups).

Swiss dark, semisweet chocolate, and Dutch cocoa combine in a rich triple-chocolate knockout that can't be matched at any price.

What you need:

• 30 ml (2 tbsp) Dutch processed cocoa
• 45 ml (3 tbsp) cold water
• 125 ml (1/2 c or 1 stick) unsalted butter
• 185 g (6 oz) Swiss dark chocolate
• 125 g (4 oz) semisweet chocolate
• 250 ml (1 c) boiling water
• 250 ml (1 c) firmly packed light brown sugar
• 175 ml (3/4 c) granulated sugar
• 125 ml (1/2 c) light corn syrup
• 1 ml (1/4 tsp) salt
• 5 ml (1 tsp) vanilla

What to do:

1. In a glass measuring cup, combine the processed cocoa and water, and stir until completely dissolved. In the top of a double boiler over low heat, melt the butter. Add the cocoa, and the dark and semisweet chocolate, then stir in the boiling water, brown and granulated sugars, corn syrup, and salt.
2. Set the top of the double boiler over moderate heat, and bring the mixture to a boil; boil, uncovered, for five minutes (seven minutes for a thicker sauce that will harden when it comes into contact with ice cream). Remove the saucepan from the heat and let the sauce cool to room temperature, then stir in the vanilla. Makes about 600 millilitres (two and a half cups).

This irresistible sauce should be made at the last minute and served piping hot over ice cream or frozen yogurt.

What you need:

• 75 ml (1/3 c) milk
• 125 ml (1/2 c) heavy cream
• 50 ml (1/4 c) sugar
• 220 g (7 oz) bittersweet chocolate, broken up

What to do:

1. In a small saucepan over low heat, stir together the milk, cream, and sugar.
2. Add the chocolate, stirring until it is melted and a smooth consistency. Serve at once or keep chilled. Reheat slowly before serving.

This sauce is like a liquid Heath Bar poured over your ice cream — divine! You can't buy an indulgence like this.

What you need:

• 90 g (3 oz) semisweet chocolate
• 125 ml (1/2 c) heavy cream
• 125 ml (1/2 c) toffee candy

What to do:

• In a microwave-safe bowl, microwave the chocolate following the manufacturer's directions until it is melted.
• Or place the chocolate in a bowl set over simmering water and stir until melted.
• Stir in the heavy cream and the toffee candy until melted and well blended.
• Serve warm. Makes 250 millilitres (one cup).

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