homemade hostess gifts

the last day of school is right around the corner (or has come and gone for some of you!) marking the start of summer! i’m sure everyone’s social calendars are filling up with backyard shindigs, and baby and wedding showers. to make sure you don’t show up empty handed here’s a simple hostess gift you can throw together in the kitchen ahead of time.

to make it easier on yourself, stock up on jars or bottles so your ready to package the sauces and go – or pick a few of your favorites and set up an ice cream sundae bar at home. just be sure and invite me! (recipe and download below)

• sundae sauce labels for hostess gifts (or sundae bar!) PDF, chocolate fudge, butterscotch, strawberry & peanutbutter

CHOCOLATE FUDGE

you’ll need

• 1/4 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup light cream or evaporated milk
• 1/8 teaspoon salt
• 1 1/2 tablespoons butter
• 1/2 teaspoon vanilla

here’s how

1. combine all ingredients (except vanilla) in saucepan. stir constantly over medium heat until mixture boils. let boil for 2 minutes.
2. remove from heat and stir in vanilla.
3. let cool, poor into canning jar or squeeze bottle (add printable label) and store in refrigerator for up to 2 weeks. reheat in microwave or hot water before serving.

PEANUT BUTTER SAUCE

you’ll need

• 1 cup smooth peanut butter
• 3/4 cup heavy cream
• 1/3 cup sugar
• 1/4 cup light corn syrup

here’s how

1. combine ingredients in saucepan. stir constantly over medium heat until sauce is smooth and sugar has dissolved (about 5 minutes). be careful not to overcook or sauce will become too thick!
2. let cool, poor into canning jar or squeeze bottle (add printable label) and store in refrigerator for up to 2 weeks. reheat in microwave or hot water before serving.

BUTTERSCOTCH SAUCE

you’ll need

• 1/2 cup heavy cream
• 1/4 cup milk
• 1 teaspoon cornstarch
• 1 cup light brown sugar
• 2/3 cup light corn syrup
• 4 tablespoons unsalted butter

here’s how

1. in a small bowl combine cream, milk and cornstarch and set aside.
2. in a saucepan combine brown sugar, corn syrup and butter. stir constantly over medium heat until butter melts and sugar has dissolved (about 5 minutes).
3. reduce heat slightly, add milk mixture and bring to a boil for a quick 30 seconds…. remove from heat.
4. let cool, poor into canning jar or squeeze bottle (add printable label) and store in refrigerator for up to 2 weeks. reheat in microwave or hot water before serving.

STRAWBERRY SAUCE

you’ll need

• 2 pints fresh strawberries, washed, stemmed, hulled and quartered
• 1/2 cup seedless raspberry jam

here’s how

1. combine ingredients in saucepan. stirring occasionally, heat over medium heat until berries have softened and mixture becomes a sauce.
2. let cool, poor into canning jar (add printable label) and store in refrigerator for 1 to 2 weeks. reheat in microwave or hot water before serving.

have fun!

xo . rae