Best Strawberry Chocolate Sundae Sauce Recipes

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STRAWBERRY CHOCOLATE SUNDAE SAUCE



Strawberry Chocolate Sundae Sauce image

A good friend passed along this recipe after I had been strawberry picking. It is absolutely delicious served over vanilla ice cream!

Provided by Jenni K

Categories     Fruit Sauces

Time 12h10m

Number Of Ingredients 5

2 qt whole strawberries, to become 4 cups mashed
6 c sugar
1 pkg (3 oz) liquid pectin*
1/3 c plus 2 tbsp hershey's chocolate syrup
*you can substitute the liquid pectin with powdered pectin. to do so, whisk 2 tbsp powdered pectin into the sugar before adding it to the fruit.

Steps:

  • 1. Mash your strawberries - a potato masher works well - leaving the desired sized pieces. You should have 4 cups.
  • 2. In a large pan or skillet, mix together 6 cups sugar and 4 cups mashed fruit. Bring mixture to a full rolling boil over high heat, stirring constantly. Once boiling, stir in the liquid pectin and continue boiling for 1 minute, stirring constantly. (If you used powdered pectin, simply boil for 1 minute after it comes to a full boil)
  • 3. Remove from heat and stir in chocolate syrup.
  • 4. Skim off any foam using a metal spoon.
  • 5. Ladle into freezer safe jars, leaving 1/2" headspace in each jar.
  • 6. Cool to room temperature UNCOVERED. Once cool, cover and let stand on counter overnight, until it is more set up.
  • 7. Store in the fridge for up to 3 weeks, or in the freezer for up to a year. Serve over ice cream.

STRAWBERRY SUNDAE SAUCE



Strawberry Sundae Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 45m

Yield 2 cups

Number Of Ingredients 7

1 pound fresh strawberries, stemmed and halved
1/2 cup granulated sugar
Pinch table salt
1 tablespoon cornstarch
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
Ice cream, for serving
Crushed salted peanuts, for topping

Steps:

  • Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
  • Serve over ice cream with salted peanuts on top.

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