These Sweet Sauces Will Instantly Upgrade Any Dessert
Doctor up your desserts with these all-time favorite dessert sauces for filling, garnishing, topping, and plating your favorite sweet treats. If your pie turned out dry, or your pound cake needs an additional boost of flavor, these rich creams and sweet syrups will turn any dessert into fool-proof delicious dishes. From classic caramel sauce to gourmet-level vanilla creams, these sweet sauces make even the simplest desserts seem sophisticated. Gooey homemade caramel sauce, drizzles of crunchy pecans coated in syrup, and even German Chocolate syrup will your dessert into a show-stopping (and ultra-decadent) dish. We also advise keeping a few on standby in your fridge—they make the best ice cream toppings.
Apple Brandy-Caramel Sauce
Recipe: Apple Brandy-Caramel Sauce
This smooth, sugary sauce is made from a combination of sugar, cream, powdered sugar, and a kick of apple brandy. Use it to take French toast, pound cake, apple pie, or ice cream to another level.
Café Brûlot Sauce
Sticky Maple-Caramel Sauce
Sweet Mascarpone Cream
Apple Cider Syrup
Easy Vanilla Glaze
Recipe: Easy Vanilla Glaze
Keep the ingredients for this 4-ingredient glaze on-hand at all times—your cinnamon rolls will thank you.
Recipe: Coconut Cream
Hands-down the creamiest coconut sauce we’ve ever tasted, this decadent recipe combines coconut milk and heavy cream for a lush, smooth topping that tastes great dolloped on pretty much anything.
German Chocolate Syrup
Recipe: German Chocolate Syrup
We may have outdone ourselves with this one. Think chopped pecans, sweet coconut, butter, vanilla, and sugar held by egg yolks. This sauce is basically the dessert in itself, but we won’t judge you for whipping up a batch of German Chocolate Pancakes and serving the syrup on the side.
Cream Cheese Syrup
Whipped Peppermint Cream
Recipe: Whipped Peppermint Cream
This light and fluffy whipped topping tastes like Christmas in a cream, and comes together from three pantry basics you probably already have on hand (heavy cream, peppermint extract, and powdered sugar). For the ultimate holiday dessert, spread this whipped topping on homemade Chocolate-Peppermint Cheesecake.
Recipe: Blackberry Syrup
Skip the store-bought stuff and make your own flavored breakfast syrup from leftover summertime blackberries and other pantry basics.
Apple Brandy Crème Anglaise
Caramel Apple Topping
Recipe: Caramel Apple Topping
Served warm over cakes, ice cream, or even brownies, this decadent topping combines fresh apples, butter, and sugar for a rich sauce that tastes just like apple pie filling.
Recipe: Bourbon Sauce
This Creole classic comes straight from the queen of Creole cuisine herself, Leah Chase. She shared her decadent bread pudding recipe with us once, and we’ve trusted her ever since—and so should you. We promise, you’ll want to pour this buttery, creamy bourbon sauce on everything from here on out.
Spiced Hard Sauce
Two-Ingredient Dark Chocolate Sauce
Sticky Caramel-Pecan Sauce
Dark Caramel Sauce
Recipe: Dark Caramel Sauce
The key to cooking this sauce is cooking to the right darkness—too long and you’ll scorch the sauce, not long enough and you’ll fail to achieve that rich, amber, nearly burnt flavor. Our best advice is simple: just don’t walk away from the pot. This recipe requires constant stirring. Try serving this smoky, sweet sauce over our Peanut-Butter Banana Sandwich Bread Pudding.
Virginia Willis’s Caramel Sauce
Video: How to Make Caramel Sauce
We love this rich, creamy caramel sauce recipe from Georgia-born chef and author Virginia Willis. It will be your new favorite caramel sauce.
Vanilla Hard Sauce
Recipe: Vanilla Hard Sauce
If you’ve never tasted this butter-based topping, you’re in for a sweet treat. Hard sauce is actually a soft, spoonable spread meant to be dolloped onto warm desserts. It holds its form at first, and then melts down for a decadent dessert. We serve ours on top of Buttermilk-Glazed Mini Fig Cakes, but this versatile vanilla spread would be good on everything from bread pudding to warm pecan pie.