Hot Fudge Sauce

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1 tablespoon unsweetened cocoa powder

1 cup sugar

3/4 cup whipping cream (divided)

1/4 cup light corn syrup

2 tablespoons unsalted butter

2 ounces unsweetened chocolate, chopped

1 teaspoon vanilla extract

Pinch of salt

Few drops of malt vinegar

In heavy medium saucepan over medium heat, whisk together cocoa, sugar and 1/4 cup whipping cream until smooth, about 2 minutes. Stir in corn syrup, butter, unsweetened chocolate bits and remaining 1/2 cup whipping cream. Bring to boil. Remove from heat and stir in vanilla, salt and vinegar.

Sauce may be refrigerated in airtight container for up to 3 weeks. To reheat, set over double boiler, whisking vigorously.

Makes 2 cups.

Chocolate-Caramel Sauce

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1 package (12 ounces) semisweet chocolate chips or 12 ounces semisweet chocolate, finely chopped

1/2 cup whipping cream

Pinch salt

1 teaspoon finely grated orange zest

1/2 cup prepared caramel or butterscotch sauce

Combine the chocolate, cream, salt and orange zest in the top of a double boiler set over simmering water. Stir until almost melted and smooth. Whisk in the caramel sauce.

Let cool to room temperature. Transfer to a glass jar, cover and refrigerate. Reheat gently in a microwave or on top of the stove just to liquefy.

Makes about 2 cups.

Cherry Sauce

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1 pound (1 quart) cherries

1/2 cup apple juice

1/3 cup orange juice

2 tablespoons sugar

1 cinnamon stick

1/2 vanilla bean, sliced in half lengthwise

Stem and pit the cherries. In a saucepan, combine the apple and orange juices with the sugar and cinnamon stick. Place on medium-low heat, stirring until the sugar dissolves. Scrape the insides of the vanilla bean into the pan and stir in the cherries. Bring to a simmer and cook 5 minutes.

Drain the cherries well; don’t discard cinnamon stick. Put the juices back into the pan and bring to a boil. Reduce heat and simmer a few minutes until syrupy. Pour over the cherries, add the cinnamon and refrigerate until chilled. Makes about 2 cups.

Passion Sundaes

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1 cup guava-passion-orange frozen juice concentrate, defrosted

1/3 cup white wine

1/2 cup water

1 pint passion fruit-orange sorbet

1 pint ginger ice cream

1 cup whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1/4 cup candied ginger, coarsely chopped

Combine the juice concentrate, wine and water in a saucepan and bring just to a boil. Reduce heat to medium-low and simmer 7 minutes, or until lightly thickened. Skim foam as it rises to top. Pour into a bowl, and cool. Cover and refrigerate until ready to serve.

Scoop the sorbet and ice cream into six serving dishes and place in freezer until ready to serve.

Just before serving, whip cream with powdered sugar and vanilla. Pour the fruit syrup over the ice cream. Top with whipped cream and a sprinkling of candied ginger. Serve immediately. Makes 6 servings.

Tropical Sundaes

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1/2 cup granulated sugar

1/2 cup firmly packed golden brown sugar

6 tablespoons water

1/4 cup strained fresh lime juice

3 tablespoons unsalted butter

2 pieces crystallized ginger

3 tablespoons minced crystallized ginger

1 quart vanilla ice cream

3 cups diced peeled tropical fruit such as pineapple, papaya and/or mango

Toasted sweetened shredded coconut (see note)

Prepare sauce. Combine sugars, water, lime juice, butter and ginger pieces in heavy medium saucepan. Stir over medium heat until sugars dissolve. Boil gently until reduced to 1 cup, stirring frequently, about 15 minutes. Cool to lukewarm. Discard ginger pieces and add minced ginger. (Can be prepared 1 day ahead.)

To serve, scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve. Makes 6 servings.

Note: Spread coconut in shallow pan and place in preheated 350-degree oven, stirring frequently and carefully until browned.

Berry Berry Sundaes

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3 cups fresh strawberries, hulled (divided)

3/4 cup fresh raspberries

1/3 cup powdered sugar

1/4 teaspoon vanilla extract

1 quart vanilla frozen yogurt

1 pint fresh blueberries

1/2 pint fresh blackberries

Fresh mint sprigs (optional)

Combine 2 cups strawberries and the raspberries in food processor. Puree until smooth. Add powdered sugar and vanilla extract; blend well. Quarter remaining 1 cup strawberries. Set aside.

Scoop frozen yogurt into bowls, dividing equally among six bowls. Spoon berry sauce over. Garnish with blueberries, blackberries, quartered strawberries and mint. Makes 6 servings.