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