i scream, u scream! part 2

I wanted to continue with LeShan's ice cream theme from yesterday by following it with some fun ice-cream-related recipes. Even though it's cold enough for our ice cream to stay frozen out on the back porch, that doesn't mean it's too cold to enjoy it!

Decadent Hot Fudge Sauce
1 cup butter
1/3 cup unsweetened cocoa powder (double if you want it extra chocolaty or throw in a handful of semisweet chocolate chips)
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

Caramel Pecan Sundae Topping
1/4 cup butter
1 1/4 cups packed brown sugar
16 large marshmallows
2 tablespoons light corn syrup
1 dash salt
1 cup evaporated milk
1/2 cup chopped pecans, toasted
1 teaspoon vanilla extract

Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well. Serve immediately.

Scrumptious Strawberry Sauce
1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla

Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then add the puree to remaining sauce. Store in refrigerator.

Let's polish off our food for thought friday with these wise words from Mark Twain:

Part of the secret of success in life is to eat what you like
and let the food fight it out inside.