Toppings Recipe
CHOCOLATE SAUCE, CARAMEL SAUCE, RASPBERRY SAUCE, PRIESTER'S PECANS
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Ingredients
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Chocolate Sauce
Caramel Sauce
Raspberry Sauce
Priester's Pecans
Method
Chocolate Sauce
- 1
Prepare the Chocolate Sauce
In a medium saucepan, combine granulated sugar, cocoa powder, and water. Mix well until smooth.
- 2
Cook the Mixture
Place the saucepan over medium heat and bring to a boil while stirring constantly.
- 3
Finish the Sauce
Once boiling, reduce heat and let simmer for about 5 minutes until thickened. Remove from heat and stir in vanilla extract.
Caramel Sauce
- 4
Make the Caramel
In a heavy-bottomed saucepan, heat granulated sugar over medium heat, stirring constantly until it melts into a golden-brown liquid.
- 5
Add Butter
Once the sugar is melted, add unsalted butter and stir until completely melted.
- 6
Incorporate Cream and Salt
Slowly pour in the heavy cream while stirring. Allow to simmer for 1-2 minutes, then stir in salt. Remove from heat and let cool slightly.
Raspberry Sauce
- 7
Combine Ingredients
In a blender or food processor, add fresh raspberries, granulated sugar, and lemon juice.
- 8
Blend the Mixture
Blend until smooth, then strain through a fine mesh sieve to remove seeds if desired.
- 9
Refrigerate
Transfer to a container and refrigerate until ready to use.
Priester's Pecans
- 10
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 11
- 12
Bake the Pecans
Spread pecans in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, stirring halfway through, until golden and fragrant.
- 13
Cool and Store
Remove from oven and let cool completely before storing in an airtight container.