Ingredients:

Caramel Topping Ingredients:

• 1 cup pure cane sugar
• ¼ cup water
• ¾ cup Cass-Clay® Heavy Whipping Cream
• 4 tablespoons of Cass-Clay Butter, cubed
• 1 teaspoon flaky sea salt, like Maldon

Chocolate Topping Ingredients:

• 6 oz. bittersweet (60%) chocolate, finely chopped
• ¾ cup Cass-Clay Heavy Whipping Cream

Marshmallow Topping Ingredients:

• 10 oz. marshmallow cream
• ¼ cup Cass-Clay Heavy Whipping Cream
• ½ teaspoon vanilla
• ⅛ teaspoon cinnamon
• small pinch of kosher salt

How To:

Caramel Topping Instructions:

1. In a heavy saucepan, stir together sugar and ¼ cup water.
2. Cook over medium heat without stirring, swirling the pan gently every so often to encourage even caramelization, until the sugar has turned a deep amber hue, 10-12 minutes.
3. When the sugar is ready, turn off heat and pour in in the cream. Careful — it will bubble up and steam a lot.
4. Stir in the butter and the salt until smooth.

Chocolate Topping Instructions:

1. Add chopped chocolate to a heatproof bowl.
2. In a small pot over medium-low heat, bring cream just to a simmer.
3. Pour cream directly over chocolate and let sit for 2 minutes.
4. Stir until smooth.

Marshmallow Topping Instructions:

1. In a saucepan over medium-low heat, add marshmallow cream and heavy cream. Whisk until melted together and well combined, 2-3 minutes.
2. Boil mixture while whisking constantly for 1-2 more minutes until mixture turns just a shade darker, making sure not to let the bottom burn.
3. Remove from heat and stir in vanilla, cinnamon, and salt.

TIP: Pour each sauce into an 8-ounce jar and let cool before tightening the lid. Use gift labels or ribbon to decorate the jars and give as holiday gifts!

TIP: Each sauce can be warmed up in the microwave in 10-second increments before drizzling over ice cream, cake, brownies, or other seasonal desserts.