Wednesday, February 14, 2018

Strawberry Caramel Sundae Sauce

Strawberry Caramel Sundae Sauce is unlike anything you've topped ice cream with before! Don't stop at dessert though - those breakfast waffles are calling!

Strawberry Caramel Sundae Sauce

I don't know about you, but I cannot dream of eating vanilla ice cream (or frozen yogurt) without a sundae sauce of some kind. The craving only ever happens with vanilla, though, never another flavour such as chocolate or cookies n' cream. I guess I've never been able to get onto the vanilla-only bandwagon (sorry Dad!).

Anyways, a vanilla base is the perfect visual and gustatory canvas for all kinds of sauces, particularly berry-based ones. While I will always be partial to cherry topping (the best sundaes I ever had were made with warmed cherry pie filling out of a can... don't judge), this homemade strawberry one is pretty darn awesome. It's not simply a super-sweet coulis, a pie filling or even a melted jam like some other sundae sauces - this one starts off as a caramelized sugar syrup that gets blended with fresh strawberries, lemon juice and vanilla until thick, just sweet enough and still fruit-forward. It's natural tang makes it the perfect pairing to sweet ice cream (or even vanilla flavoured Greek yogurt), but it's sweet enough to warm and pour over morning waffles for an extra treat.

While I've provided instructions for canning this sauce for pantry storage, it does keep a good long while in the fridge as well, provided it's in a sterile jar. I have not tried freezing this, and probably wouldn't recommend it as the sugar structure may suffer. If you try it, let me know how it turns out!

Strawberry Caramel Sundae Sauce
Makes ~1 1/2 cups, 6 (1/4 cup) servings 
Adapted from
1 cup sugar
½ cup water
⅔ lb strawberries, pureed
1 tbsp lemon juice
1 tsp pure vanilla extract
  1. Prepare a boiling water bath canner and three ½ cup jars.
  2. Combine sugar and water in a small saucepan over medium-high heat and cook, without stirring, until the sugar reaches 250°F.
  3. Remove the pot from the heat and stir in the strawberry puree, lemon juice and vanilla. It will bubble vigorously, but keep stirring.
  4. Return the pot to the heat and continue cooking, while stirring, until the sauce reaches 218°F.
  5. Pour into the jars and process in a boiling water bath canner for 10 minutes.
Amount Per Serving
Calories: 141.2
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 0.5 mg
Total Carbs: 36.7 g
Dietary Fiber: 1.1 g
Protein: 0.3 g

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