Not buying it: Ice Cream Sauce

Homemade Chocolate Sauce. Hot Caramel Sauce in container on right.

Chocolate sauce cooking. Being out of cocoa (looking for organic), I used some chocolate baking squares. I was even in a hurry and didn't bother to make sure every last little chocolate fleck melded. Tasted just as good! Oh, goodie!

Caramel sauce at full rolling boil.

Caramel sauce that's boiled awhile and arrived at the desired golden color.

Hubby had the sundae above on a Chewy Chunky Blondie out of the freezer. Here's the one I ate yesterday on top of a couple of Chocolate Malted Whopper Drops. (Freshly baked from dough that'd been balled and frozen.) Oh, yeah!!

These relatively inexpensive sauces are soo very easy to make that even lazy ole me will decide to make them in a heartbeat. No more commercial sauces with their scary ingredients!
Chocolate Sauce
1/4 lb. butter (1 stick)
3/4 cup sugar
3/4 cup heavy cream
1/2 cup cocoa (or two chocolate baking squares)
Combine all ingredients; bring to a boil, stirring constantly until completely blended. Thickens as it cools. (Sorry, unknown origin of this recipe.)
Hot Caramel Sauce
1 cup sugar
2 tablespoons butter
1/2 cup water
1/4 cup light corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
In a saucepan, combine all ingredients and bring to a boil over medium heat. Cook until color is golden, skimming off foam as you go. Makes about 2 1/2 cups. Recipe from Babi's Bed and Breakfast, Iowa, as seen in Specialties of the House Cookbook by Julia M. Pitkin. Sauce will separate upon refrigeration. Just reheat to serve.
   Hope you're having a fabulous weekend. It's soo gorgeous outside here in western Kentucky--what am I doing on the computer!?! Whassup for you after you finish surfing the computer today? Something memorable, I hope!!