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Dessert Toppings

By brent.weichel on
Raspberry Jam
Makes approximately 40 oz.
Ingredients
  • 24 oz Raspberries
  • 4 Cup Granulated Sugar
Instructions
  1. Rinse the raspberries and add to a 2 quart pan.
  2. Turn on the heat to low and rotate the fruit. The heat will break open the fruit, giving us the water we need.
  3. Bring the raspberries up to a low boil.
  4. Let the raspberries boil for 10 minutes, stirring constantly to keep it from burning to the sides or bottom.
  5. Add the granulated sugar, 1 Cup at a time, and dissolve into the raspberry jam.
  6. Bring it back up to a low boil, stirring occasionally to keep it from burning to the bottom and sides.
  7. At about 15 minutes it should begin to thicken to the consistency of gravy. To test, use a spoon to lift some out of the pan, tilt the spoon to let a little pour out, it should want to stick to the spoon.
  8. Once you have the desired consistency, remove from heat and pour into jar(s) and cap.
Caramel Drizzle
Makes approximately 12 oz.
Ingredients
  • 1 1/2 cup Granulated Sugar
  • 3/4 cup Water
  • 1/4 teaspoon Kosher Salt
  • 1 Cup Heavy Whipping Cream
  • 1 tablespoon Salted Butter
Instructions
  1. Find a 7 inch diameter, 2 quart pot. Steel is the best choice. The diameter of the pot is important!
  2. Measure out the Heavy Whipping Cream and Butter. We’ll want these to sit on the counter while we cook the sugar. This will reduce clumping when we add them to the caramelized sugar.
  3. Place the water and sugar in a deep pot. When we add the Heavy Whipping Cream, it’ll foam up a lot. So the pot needs to be deep to prevent overflow.
  4. Place the pot with the sugar and water over medium heat. Do not touch the mix until we’re stirring in the heavy whipping cream.
  5. When the sugar begins to turn an amber color, we want to reduce heat to medium-low.
  6. Ready a whisk (or fork) and an oven mitt. The steam produced from adding the cream to the hot sugar may cause burns, so we’ll want to cover the hand used to whisk in the cream.
  7. We’ll now keep an eye on the sugar. We’re looking for it to turn a reddish-copper color (I’m sorry to anyone that can’t see reds, I’ll have to get a temperature measurement)
  8. Remove from heat, put the mitt on the hand that’ll be whisking, and add the cream a little bit at a time, whisking while we add.
  9. Once we’ve add all our cream, add the butter and the salt.
  10. After the butter has melted and everything is thoroughly mixed, pour into a container and let cool for an hour on the counter before capping and putting in the fridge.
Spiced Powdered Sugar
Ingredients
  • 1/4 cup Powdered Sugar
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Morton & Basset Ground Allspice
Instructions
  1. Add the Powdered Sugar, Ground Cinnamon, and Ground Allspice to a mixing bowl
  2. With a fork or whisk, blend the spices and powdered sugar until uniform
Fudge Syrup
Makes approximately 10 oz.
Ingredients
  • 3/4 cup Granulated Sugar
  • 1/2 cup Hershey’s Special Dark Cocoa Powder
  • 1/2 cup Heavy Whipping Cream
  • 4 Tbsp Salted Butter
  • 1 tsp Vanilla Extract
  • 1/8 tsp Kosher Salt
Instructions
  1. Place the Granulated Sugar, Cocoa Powder, and Heavy Whipping Cream in a small pan and bring up to a boil
  2. Add the Salted Butter and let boil for another 5 minutes
  3. Remove from heat and add the Vanilla Extract and Kosher Salt
Key Lime Frosting
Ingredients
  • 4 Tbsp Butter (Room temperature)
  • 1 1/2 cup Confectioners Sugar
  • 2 Tbsp Key Lime Juice (About 1 or 2 Key limes)
  • 1/2 Tbsp Key Lime Zest
Instructions
  1. Place the butter in a mixing bowl and mash.
  2. Work in the Confectioners Sugar to the butter, 1/4 cup at a time, until half of the sugar has been added.
  3. Add in the Key Lime Juice and then work in the other half of the sugar.
  4. The Key Lime Zest can either be added to the frosting, or sprinkled on top.
Bourbon Caramel Sauce
Ingredients
  • 1 1/2 cup Granulated Sugar
  • 1/2 cup Water
  • 1/2 cup Heavy Whipping Cream
  • 1 Tbsp Salted Butter
  • 1/4 tsp Kosher Salt
  • 1 oz Bourbon (Elijah Craig)
Instructions
  1. Find a 7 inch, 2 quart pot. Steel is the best choice. The pot matters when making caramel.
  2. Measure out the Heavy Whipping Cream and Butter. Let these two sit out on the counter while we caramelize the sugar.
  3. Place water and sugar in a tall sided pot, over medium heat. Do not touch the mixture until we’re mixing in the heavy whipping cream.
  4. Once the sugar has turned an amber color, reduce heat to low and wait for it to turn a reddish-copper color.
  5. Remove from heat and put an oven mitt on the hand that’ll be stirring.
  6. Mix in the Heavy Whipping Cream and then the butter.
  7. After the foam has come down a bit, mix in the Bourbon and Kosher Salt.
  8. Pour into a serving container and let it cool.