Recipe for icecream topping/syrup or brownies to go with?

Question

preferrably caramel flavored topping and a cocoa brownie w/out milk chocolate

Answer 1

CARAMEL SAUCE
Makes 4 servings.
1/3 cup sugar
1 1/2 tsp corn syrup
1/2 cup evaporated skim milk
1 tsp butter
Combine sugar, 2 1/2 tbsp water, and corn syrup in a medium-sized saucepan. Simmer over low heat until sugar dissolves, about 5 minutes. Continue to cook until sugar is dark in color. Slowly add milk and butter and whip briskly with wire whisk until sauce is smooth.

Brownies
Ingredients:
4 oz. unsweetened chocolate
1/2 cup butter or margarine
4 eggs
2 cups (16 oz.) granulated sugar
1 cup (4 oz.) flour
1/2 cup cocoa powder
1 tsp. vanilla
1 cup chopped nuts (walnuts are traditional, pecans are nice also)
Instructions
Melt chocolate and butter/margarine together. In a separate bowl, beat eggs and sugar until fluffy. Add the chocolate (let it cool slightly first) and mix gently, so as not to break too many bubbles. Add the rest of the ingredients and stir until well blended. Pour batter into a greased or lined pan and bake at 350 F for about 40 minutes or until a knife comes out clean. Brownies should be dense and slightly chewy.
Optional topping: Melt 2 squares of unsweetened chocolate. Add 1 cup icing sugar, 2 beaten eggs, 2 tbs. butter/margarine, 1/2 tsp. vanilla. Remove from heat at once. Spread on the cooked brownies.

Chocolate fudge brownies
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
INGREDIENTS
90g dairy free spread (or butter), melted
330g (1½ cups) caster sugar
50g (½ cup) cocoa
110g (¾ cup) plain flour
75g (½ cup) self-raising flour
3 eggs, beaten lightly
METHOD
Pre-heat the oven to moderate (180°C). Grease a 19cm x 29cm rectangular slice pan and line the base and two opposite sides with baking paper.
Combine the butter and sugar in a medium bowl. Stir in the sifted cocoa and flour then eggs. Spread the mixture into the prepared pan and bake in a moderate oven for about 30 minutes or until firm, covering the top loosely with foil if it is over-browning. Cool in the pan then cut into 16 pieces. Dust with icing sugar, if desired.

Fresh Strawberry Sauce
This sauce is delicious on ice cream.
INGREDIENTS:
16 ounces fresh strawberries
1/2 cup granulated sugar
1/4 cup water or orange juice
juice and finely grated zest of 1/2 lemon
2 tablespoons butter
PREPARATION:
Hull and slice the strawberries; rinse well and drain.
In a saucepan, combine sugar, water, and lemon juice. Bring to a light boil. Add lemon zest, and strawberries. Heat through and then stir in the butter.

Banana Pecan Topping
INGREDIENTS:
1/4 cup butter
3 medium bananas peeled and sliced 1/4-inch thick
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup pecan halves
PREPARATION:
Melt the butter in a large, heavy skillet pan. Cook the bananas in the hot butter, stirring, for about 2 minutes, or until bananas begin to soften. Add the sugar, cinnamon, and nutmeg. Cook until the sugar dissolves and begins to caramelize, about 2 to 3 minutes; add the vanilla. Add pecan halves just before serving. Serve warm or at room temperature, on ice cream, gingerbread, bread pudding, or pound cake.
Makes about 1 1/2 cups.

Answer 2

Caramel Sauce
2 tablespoons butter
1 cup brown sugar
2 tablespoons corn syrup
1/2 cup canned milk
1/2 teaspoon vanilla
Hot Fudge Sauce 1
1 cup sugar
1/2 cup corn syrup
1 cup water
6 tablespoons baking cocoa
3 tablespoons butter
1 teaspoon vanilla
1/2 cup evaporated milk
Hot Fudge Sauce 2
1/4 cup cocoa
1 1/4 cups sugar
1 dash salt
3 tablespoons cornstarch
1 1/2 cups evaporated milk
2 tablespoons butter
1 teaspoon vanilla
Pineapple Sauce
1 (15 ounce) can crushed pineapple
1 cup sugar
Butterscotch Sauce
1 egg yolk
1/2 cup water
2/3 cup brown sugar
1/3 cup corn syrup
1/4 cup butter
Vanilla Sauce
1 cup sugar
3 tablespoons flour
2 cups water
1 tablespoon vanilla
1/3 cup butter


Caramel Sauce: In a sauce pan melt the butter.
Stir in the brown sugar and corn syrup and cook over a medium heat until sugar is melted.
Stir in canned milk and add vanilla.
Serve.
Hot Fudge Sauce#1: Place sugar, corn syrup and water in a sauce pan and heat with a candy thermometer to 236 – 240 degrees (soft ball stage).
Remove from heat and add the remaining ingredients and whip in a blender until smooth and refrigerate or serve.
Hot Fudge Sauce#2: Blend first four ingredients in a sauce pan.
Then slowly add evaporated milk.
Cook until thick then add the butter and vanilla.
Serve.
Pineapple Sauce: Cook 15 minutes or to desired thickness.
Serve.
Butterscotch Sauce: Combine egg yolk, water, brown sugar and corn syrup on a sauce pan.
Beat well then add butter.
Cook, stirring constantly until sauce boils.
Turn the heat down to simmer with occasional stirring for 10 to 15 minutes until sauce reaches desired thickness.
Serve hot or cold.
Vanilla Sauce: Mix sugar and flour together in a sauce pan.
Slowly add water and cook until thickened.
Add vanilla and butter and mix until blended.
Serve.

Answer 3

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