| Ever wonder what the difference was between a | | | | than a dessert sauce and when scooped with a |
| syrup, sauce, spread, cream, butter, or curd? | | | | spoon, will stay on the spoon. As the name |
| These creamy creations can totally enhance | | | | implies, spreads are smooth, rich, silky, |
| desserts other than ice cream. Below are a | | | | creamy and spreadable with a knife. Common |
| few of the common terms associated with | | | | flavors include chocolate, hazelnut, and |
| dessert sauces and ice cream sundae toppings, | | | | caramel. Spreads are wonderful when used for |
| along with ideas on how to use dessert sauces | | | | topping brunch and breakfast foods such as |
| with your favorite recipes. They are listed | | | | toast or bagels.4. Creams. A dessert cream |
| in order from thinnest to thickest | | | | has a soft, smooth spreadable consistency. |
| consistency.1. Syrups. Syrups are thinner | | | | It is slightly heavier and more stable than a |
| than a sauce and are pourable out of a | | | | dessert sauce and will hold its shape well. |
| bottle. The consistency of fruit based | | | | Common Flavors include maple cream, maple |
| syrups is thicker than maple syrup. It will | | | | walnut cream and vanilla cream. You can also |
| pour off of a spoon, but leave the spoon | | | | spread it with a knife onto pancakes, |
| coated. Some syrups have nice big chunks of | | | | waffles, crepes, turnovers, croissants and |
| fruit infused in them such as apple cinnamon | | | | muffins. Another possibility is to whip it |
| and wild blueberry. Some common flavors are | | | | into fresh whipped cream for a delicious |
| maple, vanilla, apple-cinnamon, wild | | | | spread to fill layer cakes. Fill tarts, |
| blueberry, red raspberry, strawberry, | | | | turnovers, blintzes and cookies for a |
| apricot, cinnamon pear, and chocolate. Pour | | | | delightful treat.5. Fruit Butters. Fruit |
| over pancakes, crepes or waffles. Syrups are | | | | Butter is slightly similar to a spread, but |
| also work well drizzled over a fruit cobbler | | | | will have chunks of mashed whole fruits in |
| or pound cake.2. Sauces. Dessert sauces | | | | it. It is more of a spread in its |
| have a slightly thicker consistency and will | | | | consistency. Common flavors include cherry |
| cling to a spoon if not warmed. They are | | | | butter, apple butter, pumpkin maple pecan |
| soft and can be stirred. Once warmed, a | | | | butter, and cranberry-pear butter. Fruit |
| dessert sauce will be able to be poured. | | | | butters are more traditionally thought of as |
| Favorite flavors are chocolate, hot fudge, | | | | breakfast or brunch complements. They are a |
| white chocolate macadamia, caramel, | | | | nice complement for toast, bagels, scones, |
| cheesecake, strawberry rhubarb, | | | | biscuits or muffins.6. Curds. Curds are |
| red-raspberry, and chocolate peppermint. Use | | | | traditional fruit based English spreads, made |
| as an ice cream sundae topping, drizzle over | | | | from fruit juice, butter, sugar, eggs, and |
| pound cake, top brownies, a slice of warm | | | | flavorings. They are cooked on a double |
| apple pie, or strudel a la mode. Can also be | | | | boiler until the curds thicken and then |
| used to dress up dessert breads, cheesecake | | | | strained through a mesh strainer to produce a |
| and fresh fruit. Add your favorite flavor | | | | very smooth, creamy product. Once cooled the |
| dessert sauce and make an outstanding shake | | | | curd is ready for use or storing. |
| or malt.3. Spreads. A spread is thicker | | | | |