Chocolate Sauce

1/2 cup unsweetened Cocoa Powder, sifted
1 cup Sugar
Pinch of Salt
1/2 cup Cold Water
1 1/2 tsp Vanilla

Instructions:
In cold saucepan whisk together the cocoa and sugar.
Add the salt and water, bring to a boil over medium high heat.
Reduceto a simmer; stirring constantly.
Simmer for about 30 seconds, remove from heat.
Let cool for a few minutes then stir in the Vanilla.
Pour into a clean glass jar with a tight fitting lid.
Refrigerate.

Note: the sauce will be quite thin but will thicken as it cools.
This sauce can be stored in the refrigerator for up to two weeks.
If it becomes to thick to pour or easily spoon over desserts simply give it a quick reheat.

Easy Peasy Caramel Sauce

1 cup Granulate Sugar
1/4 cup Water, cold
3 oz Butter, cubed
1/2 cup Heavy Cream*
1 tsp Vanilla
pinch of Salt

Instructions:
Add sugar and water to a heavy bottomed pot; stir just until combined
Cook over medium heat, cook until sugar dissolves, turns from cloudy to clear and starts to bubble – this can take a few minutes.
Do not stir – allow to bubble and cook
Continue cooking, without stirring, until the mixture thickens and turns a deep gold colour like honey (8-15 minutes)
Carefully add bits of butter and stir until completely melted – be careful as the mixture will bubble up like crazy when you add in the butter
Remove pot from the heat.
Slowly add in the heavy cream, stirring continuously until all of the cream has been incorporated.
Stir in vanilla and salt.
Set aside to cool in the pot for 10 minutes.
Pour into a clean glass jar with tight fitting lid

Store in refrigerator.
It will get super thick when in the fridge. Warm in microwave or bring cold water in a pot to med hot temperature with the cold jar warming up along with the water. Do NOT put the cold jar into boiling water.

*Heavy Cream substitute
3/4 cup Milk
1/4 cup melted Butter, cooled to room temp

Stir cooled melted butter into the milk
Note, this cannot be used to make whipped cream but will suffice for sauces calling for heavy cream.