This is a list of dessert sauces. A

dessert sauce A dessert sauce is a sauce used for desserts. It is drizzled or poured atop various desserts, and is also used for plate decoration. Dessert sauce adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes p ...

is a

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...

that serves to add flavor, moisture, texture and color to

dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...

s. Dessert sauces may be cooked or uncooked.

Dessert sauces

Butterscotch Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, but other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshir ...

* Caramel sauce *

Chancaca Chancaca is a typical Bolivian, Chilean and Peruvian, warm, sweet sauce made of raw unrefined sugar from sugarcane. It is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones. Chancaca is also a synonym f ...

* Chocolate gravy *

Chocolate syrup Chocolate syrup is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate ...

Coulis A coulis ( ) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often ...

Cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

Crème anglaise ''Crème anglaise'' ( French for "English cream"), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vani ...

Custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fro ...

Fruit curd Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, grapefruit or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries ...

Ganache Ganache (; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. Preparation Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream ...

Hard sauce Hard sauce is a sweet, rich dessert sauce made by creaming or beating butter and sugar with rum (rum butter), brandy (brandy butter), whiskey, sherry (sherry butter), vanilla or other flavourings. It is served cold, often with hot desserts. I ...

– includes brandy butter, rum butter and sherry butter *

Hot fudge Fudge is a type of confection that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline cand ...

Latik ''Latík'' () refers to two different coconut-based ingredients in Filipino cuisine Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found thr ...

Magic Shell Magic Shell is a dessert product produced by Smucker’s in the US, originally created as Ice Magic by Cottees in Australia, and sold in the UK as Bird's Ice Magic. It is a syrup that quickly hardens into a crispy shell when poured onto a cold sur ...

Rainbow sauce Rainbow sauce refers to several types of culinary sauces. The term also refers to a food presentation or preparation style in which several sauces are placed on a food dish or plate alongside one-another, and also a sauce preparation method in whic ...

Rumtopf Rumtopf ( da, Romkrukke), which literally means ''rum pot'', is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas. It is also made in northern Italy, especially in the valleys of Trentino, wher ...

Slatko Slatko ( sr, / ; mk, слатко, slatko; bg, сладко, sladko; meaning "sweet") is a thin fruit preserve made of fruit or rose petals in Bulgarian, Macedonian, and Serbian cuisine. Almost any kind of fruit can be used, like wild strawb ...

* Strawberry sauce *

Wet walnuts Wet walnuts or just walnut topping is a dessert topping made from walnuts and maple syrup. Sometimes simple syrup, corn syrup, sugar or brown rice syrup is used instead of (or in combination with) the maple syrup. Wet walnut topping is similar in ...

References

{{Lists of prepared foods

Sauces In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...

Dessert sauces

See also

References